Turkish menemen eggs pizza (Printable version)

A fusion of scrambled eggs with peppers and tomatoes atop a crisp thin pizza crust for brunch or dinner.

# Needed ingredients:

→ Pizza Base

01 - 1 large thin pizza crust, approximately 12 inches 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

→ Assembly

14 - 1 tablespoon olive oil, for brushing crust

# How to make it:

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

# Expert Suggestions:

01 -
  • It tastes like you've spent hours cooking when you're really done in 40 minutes flat.
  • The contrast between the crispy crust and creamy scrambled eggs is genuinely addictive.
  • It works equally well for a fancy brunch or a casual dinner when you want something different.
02 -
  • Cook your menemen mixture before it hits the crust or you'll end up with a soggy, sad pizza instead of the crispy-bottomed dream you're after.
  • The eggs must stay creamy and soft; overcooking them even by a minute turns this into rubbery scrambled eggs on toast, which defeats the whole point.
  • Your oven needs to be hot enough that the crust crisps in under 10 minutes, otherwise the toppings dry out and the whole thing falls apart.
03 -
  • If your oven runs cool, place the baking tray on the bottom rack to make sure the crust gets crisp rather than just steamed.
  • Don't skip the parchment paper—it keeps the crust from sticking and burning while staying crispy, which is a game-changer.
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