Turkish Menemen Eggs Pizza (Print Version)

A fusion dish blending scrambled eggs, peppers, and tomatoes on a crisp thin crust.

# Components:

→ Pizza Base

01 - 1 large thin pizza crust (approximately 12 inches)

→ Menemen Topping

02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 2 medium tomatoes, finely chopped
07 - 4 large eggs
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon red pepper flakes (optional)
11 - Salt and black pepper, to taste
12 - 2 ounces crumbled feta cheese
13 - 2 tablespoons chopped flat-leaf parsley

→ Assemble

14 - 1 tablespoon olive oil for brushing crust

# Directions:

01 - Preheat oven to 425°F and place a pizza stone or baking tray inside to heat.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat, add onion and bell peppers and sauté for 4 to 5 minutes until softened.
03 - Stir in tomatoes, paprika, cumin, and optional red pepper flakes; simmer 5 minutes until tomatoes soften and mixture thickens slightly.
04 - Reduce heat to low, crack eggs into skillet, stir gently and cook 2 to 3 minutes until softly scrambled and just set; season with salt and black pepper.
05 - Place pizza crust on parchment paper and brush lightly with 1 tablespoon olive oil.
06 - Evenly spread menemen mixture over crust leaving a border, then sprinkle with crumbled feta cheese.
07 - Transfer pizza with parchment to preheated stone or tray; bake 8 to 10 minutes until crust is crisp and topping is bubbling.
08 - Remove from oven, garnish with chopped parsley, slice, and serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough for brunch guests but comes together faster than they can finish their coffee.
  • One pan for the menemen, one crust to top—minimal cleanup, maximum flavor.
  • The scrambled eggs stay creamy and tender while the crust crisps up just right, so you get two textures in one bite.
02 -
  • Don't overcook the eggs in the skillet—they'll cook more in the oven, so soft and creamy is the target, not set and rubbery.
  • A pizza stone makes a real difference here, giving you that crispy underside traditional menemen crust never gets.
03 -
  • Use a pizza stone instead of a baking tray—it distributes heat evenly and gives you a genuinely crispy crust that a regular tray can't match.
  • Don't let anyone tell you menemen needs to be served on a plate with bread on the side—this format is equally valid and honestly more fun for sharing.
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