Turkish Menemen Eggs Pizza (Printable)

A vibrant fusion of Turkish menemen and crispy thin pizza crust for a unique meal experience.

# What You'll Need:

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

→ Assemble

14 - 1 tablespoon olive oil (for brushing crust)

# Directions:

01 - Set the oven to 425°F and place a pizza stone or baking tray inside to preheat.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat; add the chopped onion and diced green and red bell peppers and cook for 4 to 5 minutes until softened.
03 - Stir in the finely chopped tomatoes, paprika, ground cumin, and red pepper flakes if using; simmer the mixture for 5 minutes until tomatoes soften and thicken slightly.
04 - Lower the heat to low, crack the eggs directly into the skillet, stir gently and cook until the eggs are softly scrambled and just set yet 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 topping evenly over the crust, leaving a small border around the edges; sprinkle with crumbled feta cheese.
07 - Transfer the pizza with parchment onto the preheated stone or tray; bake for 8 to 10 minutes until the crust is crisp and the topping is bubbling.
08 - Remove pizza from the oven, garnish with chopped parsley, slice, and serve immediately.

# Expert Tips:

01 -
  • It turns breakfast into something you can hold in your hand without losing any of the soft scrambled magic.
  • The crust soaks up just enough tomato juice to taste dangerous but stays crisp at the edges.
  • You can throw it together on a weeknight and still feel like you invented something.
02 -
  • If you cook the eggs all the way through in the skillet, they'll turn rubbery in the oven, stop early.
  • A cold baking stone or tray will steam the crust instead of crisping it, preheat it properly or you'll end up with something soft and sad.
03 -
  • Brush the crust with olive oil after baking too, it makes the edges taste like they came from a restaurant.
  • If your tomatoes are watery, cook them a minute or two longer before adding the eggs so the base doesn't flood.
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