Turkish Menemen Eggs Pizza (Printable)

A fusion of scrambled eggs, peppers, and tomatoes atop a crisp thin crust for a flavorful meal.

# Ingredient List:

→ Pizza Base

01 - 1 large thin pizza crust (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 - 60 grams crumbled feta cheese
13 - 2 tablespoons chopped flat-leaf parsley

→ Assemble

14 - 1 tablespoon olive oil (for brushing crust)

# Steps:

01 - Set 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 onion and diced bell peppers; sauté for 4 to 5 minutes until softened.
03 - Stir in tomatoes, paprika, cumin, and optional red pepper flakes. Simmer for 5 minutes until tomatoes soften and mixture thickens.
04 - Lower heat to low, crack eggs into skillet, gently stir and cook until softly scrambled and creamy, about 2 to 3 minutes. Season with salt and black pepper.
05 - Place pizza crust on parchment paper and brush lightly with 1 tablespoon olive oil.
06 - Spread menemen mixture evenly over crust, leaving a border. Sprinkle crumbled feta cheese on top.
07 - Transfer pizza with parchment to the preheated stone or tray. Bake for 8 to 10 minutes until crust is crisp and topping bubbles.
08 - Remove from oven, garnish with chopped parsley, slice, and serve immediately.

# Tips from the Pros:

01 -
  • The crispy-meets-creamy contrast feels indulgent but comes together in under an hour, making it perfect for impressing people without stress.
  • It's vegetarian, budget-friendly, and uses humble pantry ingredients that somehow taste restaurant-quality.
  • You can prep the menemen ahead and just bake when guests arrive, so the hard part is already done.
02 -
  • The eggs should never be fully cooked before the pizza goes in the oven—they'll continue cooking from the residual heat and oven warmth, so if they look just barely set in the skillet, that's perfect.
  • Don't overload the crust with toppings or it'll steam instead of crisping; a thinner layer of menemen actually creates better texture contrast.
  • If your store-bought crust is thick or doughy, pre-bake it for 3 to 4 minutes before adding toppings to ensure a crispy base.
03 -
  • Make the menemen completely the night before and just reheat it gently in a skillet while your oven preheats—this turns a 40-minute project into 15 minutes of actual cooking time.
  • If you don't have a pizza stone, a preheated cast-iron skillet works beautifully and gives you even more crispy surface area to work with.
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