Save My neighbor Elif brought over a plate one Saturday morning, still warm from her oven. It looked like pizza but smelled like the streets of Istanbul—sweet peppers, ripe tomatoes, and that unmistakable scent of eggs cooked in olive oil. She called it her weekend experiment, a way to get her kids to eat menemen without the usual complaints. One bite and I understood why she was grinning.
I made this for a brunch party once, and three people asked if I'd catered it. The truth is I'd barely slept and threw it together in under an hour, using a store-bought crust and whatever peppers were in the crisper. When the feta started bubbling at the edges and the parsley hit the hot surface, the whole kitchen smelled like a sunny morning in Izmir. Nobody needed to know it was my first attempt.
Ingredients
- Thin pizza crust: A thin base crisps up fast and won't compete with the creamy topping, homemade works but store-bought saves you 30 minutes.
- Olive oil: Use a fruity one if you have it, the flavor comes through in both the topping and the brushed crust.
- Onion: Chop it fine so it melts into the peppers, you want sweetness not crunch here.
- Green and red bell peppers: The mix gives you color and a slight bitterness that balances the eggs, don't skip the red.
- Tomatoes: Fresh and chopped small so they break down quickly, canned will make it too watery.
- Eggs: The star of menemen, crack them right into the skillet and stir gently so they stay soft.
- Paprika and cumin: These bring warmth without heat, they make the whole thing taste intentional.
- Red pepper flakes: Optional but recommended, a little kick wakes up the richness.
- Feta cheese: Crumbled not sliced, it melts into salty pockets that contrast with the sweet vegetables.
- Flat-leaf parsley: Fresh only, it adds a grassy brightness right before serving.
Instructions
- Heat the oven:
- Set it to 220°C and put your stone or tray inside now. A hot surface makes the bottom crispy instead of limp.
- Cook the vegetables:
- Heat olive oil in a large skillet over medium, add onion and both peppers, and let them soften for 4 to 5 minutes. You'll know they're ready when the onion turns translucent and the kitchen smells sweet.
- Add tomatoes and spices:
- Stir in tomatoes, paprika, cumin, and red pepper flakes if using. Let it simmer for 5 minutes until the tomatoes break down and the mixture thickens just a bit, not soupy.
- Scramble the eggs:
- Turn the heat to low, crack the eggs directly into the skillet, and stir gently. Stop when they're just set but still creamy, about 2 to 3 minutes, they'll cook more in the oven.
- Prep the crust:
- Lay the crust on parchment and brush it lightly with olive oil. This step keeps the base from getting soggy when the eggs hit it.
- Assemble the pizza:
- Spoon the menemen mixture over the crust, leaving a small border, then scatter the feta on top. The cheese will melt into little salty bursts.
- Bake:
- Slide the pizza and parchment onto the hot stone or tray. Bake for 8 to 10 minutes until the crust is golden and the topping bubbles at the edges.
- Finish and serve:
- Pull it out, scatter fresh parsley over the top, slice, and serve immediately. The contrast between hot and cool herbs is part of the magic.
Save The first time I served this to my family, my youngest asked why breakfast was on pizza dough. By the third slice, he stopped asking questions. My partner, who usually skips eggs entirely, went back for seconds and ate them standing at the counter. It became our Sunday reset meal, the one we make when we want something comforting but not heavy.
Making It Your Own
If you want a meatier version, scatter thin slices of Turkish sucuk sausage over the crust before adding the menemen. The spiced sausage crisps up in the oven and adds a smoky depth that pairs beautifully with the feta. I've also used crumbled lamb once when I had leftovers, and it worked just as well.
What to Serve Alongside
A simple salad of cucumbers, tomatoes, and olives with lemon juice keeps things light and fresh. I also like to put out a small bowl of thick yogurt mixed with garlic and a drizzle of olive oil, it cools down the spice and adds another layer of creaminess. Sometimes I'll slice up some pickled peppers if I have them, the acidity cuts through the richness perfectly.
Storage and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. Reheat slices in a hot oven at 200°C for about 5 minutes to crisp up the crust again, microwaving will make it soggy. I've also eaten it cold straight from the fridge for breakfast, and honestly it still tastes good, just different.
- If you're making it ahead, prep the menemen mixture and store it separately, then assemble and bake fresh.
- Don't freeze this one, the eggs don't hold up well after thawing.
- For a crispier crust, bake it directly on the oven rack for the last 2 minutes.
Save This dish taught me that fusion doesn't have to be complicated, sometimes it's just about putting two good things together and letting them speak for themselves. I hope it becomes one of those recipes you make on a whim and end up craving for weeks.
Recipe FAQ
- → What is menemen?
Menemen is a traditional Turkish dish made with eggs, peppers, tomatoes, and spices, gently cooked to a soft scramble.
- → How do I achieve a crispy pizza crust?
Preheat your oven with a pizza stone or baking tray to 220°C (425°F) and bake the assembled dish until the crust turns golden and crisp, about 8-10 minutes.
- → Can I add meat to this dish?
Yes, Turkish sucuk sausage can be added for a meaty variation, complementing the spicy and savory flavors.
- → What cheeses work best as topping?
Crumbled feta cheese adds a salty, tangy flavor that pairs well with the menemen ingredients.
- → Is this suitable for vegetarian diets?
Yes, as prepared it contains no meat and relies on vegetables, eggs, and cheese, fitting vegetarian preferences.