Turkish Menemen Eggs Pizza (Print)

A fusion of creamy menemen eggs and crispy thin pizza crust, perfect for brunch or dinner.

# What you'll need:

→ Pizza Base

01 - 1 large thin pizza crust, approximately 12 inches in diameter

→ 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 feta cheese, crumbled
13 - 2 tablespoons flat-leaf parsley, chopped

→ Assemble

14 - 1 tablespoon olive oil for brushing crust

# How To Make It:

01 - Set the oven to 425°F and place a pizza stone or baking tray inside to warm up.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper, cooking for 4 to 5 minutes until softened.
03 - Incorporate the chopped tomatoes, paprika, ground cumin, and red pepper flakes if using. Simmer the mixture for 5 minutes until the tomatoes soften and the sauce thickens slightly.
04 - Lower the heat to low, crack the eggs directly into the skillet, and stir gently. Cook for 2 to 3 minutes until the eggs are softly scrambled and just set but still creamy. Season with salt and black pepper.
05 - Place the pizza crust on parchment paper and brush it lightly with 1 tablespoon of olive oil.
06 - Spread the menemen mixture evenly over the crust, leaving a small border, then sprinkle crumbled feta cheese on top.
07 - Transfer the pizza with the parchment paper to the preheated stone or baking tray. Bake for 8 to 10 minutes until the crust is crisp and the topping is bubbling.
08 - Remove from the oven, garnish with chopped parsley, slice, and serve immediately.

# Expert Tips:

01 -
  • It takes two beloved ideas—crispy pizza and creamy scrambled eggs—and proves they were meant to find each other.
  • Comes together faster than you'd think, making it perfect when you want something special without spending your whole morning cooking.
  • The feta and fresh parsley lift it beyond ordinary breakfast into something you'll want to make again and again.
02 -
  • Don't rush the eggs—they'll scramble in seconds if your heat is too high, and then you've lost the creamy texture that makes this special.
  • The menemen mixture should be warm but not piping hot when it goes on the crust; if it's too hot, it can make the bottom soggy before the oven even kicks in.
03 -
  • Use a pizza stone if you have one—it distributes heat more evenly than a baking tray and gives you that crispy, almost cracker-like crust.
  • Don't oversalt the menemen before it goes on the pizza; the feta cheese will add saltiness too, and you can always adjust at the table.
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