Turkish Menemen Eggs Pizza (Print Version)

A fusion dish blending Turkish menemen with a crispy thin pizza crust, perfect for brunch or dinner.

# Ingredient List:

→ Pizza Base

01 - 1 large thin pizza crust (approx. 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 flat-leaf parsley, chopped

→ Assemble

14 - 1 tablespoon olive oil (for brushing crust)

# Steps:

01 - Preheat the 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 the onion and both bell peppers; cook for 4 to 5 minutes until softened.
03 - Stir in the chopped tomatoes, paprika, ground cumin, and red pepper flakes if using. Simmer for 5 minutes until the tomatoes soften and the mixture thickens slightly.
04 - Reduce heat to low. Crack the eggs directly into the skillet, stirring gently until softly scrambled and just set but still creamy, 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 - Spoon the menemen mixture evenly over the crust, leaving a small border. Sprinkle evenly with crumbled feta cheese.
07 - Transfer the pizza with parchment paper to the preheated stone or baking tray. Bake for 8 to 10 minutes until the crust is crisp and the topping bubbles.
08 - Remove from the oven, garnish with chopped parsley, slice, and serve immediately.

# Helpful Hints:

01 -
  • It turns breakfast into something you can pick up with your hands, no fork wrestling required.
  • The creamy scrambled eggs soak into the crust just enough to make every bite rich without getting soggy.
  • You can prep the topping while the oven heats, making it faster than most pizzas.
  • It uses simple vegetables you probably already have, so no specialty store trips needed.
02 -
  • Don't fully cook the eggs in the skillet or they'll turn rubbery in the oven, stop when they're still a little wet.
  • Preheat the stone or tray for at least 10 minutes, a cold surface will give you a pale floppy crust.
  • If your tomatoes are too juicy, tilt the skillet and spoon off some liquid before adding the eggs.
03 -
  • Use a pizza cutter to slice it while it's still hot, a knife will drag the topping around.
  • If you don't have a pizza stone, flip a baking tray upside down and preheat that instead, it works nearly as well.
  • Taste the menemen mixture before you spread it, you can always add more salt or pepper at this stage.
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