This is one of the most iconic Turkish egg dishes and its name appears to have been derived from the Greek word menemenos, meaning to “flood” or “overflow.” This makes sense when you see a pan of menemen with its eggs flooded in juicy, sweet tomatoes, just waiting for you to scoop up with some freshly baked Pide ekmek.
Just to clarify, before you find yourself saying it, this is not a Turkish version of shakshuka. All countries in the Eastern Mediterranean and Middle East have their own versions of eggs cooked in tomatoes, and it does a disservice to the many food cultures of the region to lump them all together. Anyway, you don’t need to get into regional politics over breakfast; just serve this with toasted bread, feta, and maybe a few slices of fried sujuk sausage and everyone will be happy. You can make the tomato sauce ahead of time too; it keeps well in the refrigerator for a few days.