Save to Pinterest I discovered this dish by accident one Sunday morning when I had leftover pizza dough and a craving for menemen, that silky Turkish scramble of eggs and vegetables that tastes like comfort in a pan. Rather than make them separately, I thought: why not? The result was something I couldn't stop eating—crispy crust beneath soft, spiced eggs, still steaming and perfect for sharing. It's become my favorite way to blur the line between breakfast and dinner, and honestly, once you taste it this way, a regular pizza will feel incomplete.
I made this for friends who showed up unexpectedly on a Saturday afternoon, and I watched their faces change the moment they took the first bite. They couldn't quite name what they were eating—pizza? scrambled eggs? something Turkish?—but they kept coming back for more. That moment when people realize food doesn't have to be complicated to be memorable stayed with me.
Ingredients
- 1 large thin pizza crust (store-bought or homemade, about 30 cm / 12 inches): The canvas for everything else; thin and crispy matters more than thick here so it doesn't get soggy under the topping.
- 2 tbsp olive oil: Use good olive oil for the base; it carries flavor in a way cheap oil simply can't.
- 1 medium onion, finely chopped: The sweetness that builds the foundation; don't rush this step or skip the mincing.
- 1 green bell pepper, diced and 1 red bell pepper, diced: Both colors bring different sweetness and texture; green is peppery, red is mellow.
- 2 medium tomatoes, finely chopped: Fresh tomatoes matter here; canned will turn watery when heated.
- 4 large eggs: These are the soul of the dish; they should be very fresh and room temperature so they don't seize up.
- 1/2 tsp paprika and 1/2 tsp ground cumin: These spices whisper rather than shout; they're what make this taste unmistakably Turkish.
- 1/4 tsp red pepper flakes (optional, for heat): Add only if you like gentle warmth; it builds as the dish sits.
- Salt and black pepper, to taste: Season in layers, not all at once, so you can taste the evolution.
- 60 g feta cheese, crumbled: The sharp surprise that cuts through the richness; crumble it with your fingers just before using.
- 2 tbsp flat-leaf parsley, chopped: The fresh finish that reminds your mouth this is alive and present.
- 1 tbsp olive oil (for brushing crust): This is your insurance policy against a damp, sad crust.
Instructions
- Heat your oven and set the stage:
- Preheat to 220°C (425°F) with a pizza stone or baking tray inside; you want the surface screaming hot so the crust crisps the moment it touches down.
- Build the flavor foundation:
- Heat 2 tbsp olive oil in a large skillet over medium heat, then add the chopped onion and both peppers. Let them soften for 4 to 5 minutes, stirring occasionally, until they're tender and just starting to caramelize at the edges. You should smell something sweet and deep coming from the pan.
- Deepen with tomatoes and spice:
- Stir in the chopped tomatoes, paprika, cumin, and red pepper flakes if using. Simmer for 5 minutes until the tomatoes collapse and the mixture thickens slightly, concentrating all those flavors into something unified and rich.
- Introduce the eggs gently:
- Reduce the heat to low, then crack all 4 eggs directly into the pan. Stir everything together slowly and deliberately, letting the eggs cook until they're softly scrambled and just set but still creamy, about 2 to 3 minutes. Season with salt and pepper tasting as you go. The mixture should look loose and glossy, not dry.
- Prepare the crust:
- Place your pizza crust on a piece of parchment paper and brush it lightly with 1 tbsp olive oil, making sure to reach the edges so they crisp evenly.
- Top with care:
- Spoon the menemen mixture evenly over the crust, leaving a small border around the edge. Sprinkle the crumbled feta over top in random clusters so you get some in every bite.
- Transfer to heat:
- Carefully slide the pizza (parchment and all) onto your preheated stone or tray. The parchment protects the bottom and makes everything easier.
- Bake until it calls to you:
- Bake for 8 to 10 minutes until the crust is golden and crisp and the topping is bubbling softly at the edges. Watch it toward the end so the cheese doesn't brown too much.
- Finish and serve:
- Remove from the oven and scatter the chopped parsley over top while everything is still steaming. Slice and serve immediately before the crust has a chance to soften.
Save to Pinterest There's a moment near the end of cooking when the whole kitchen fills with the smell of warm spices and toasting crust, and it hits you that something special is about to come out of the oven. That's when I know the dish has worked, and when people eat it, they taste that care in every bite.
Why This Fusion Works
Turkish menemen and pizza are separated by continents but united by the same instinct: to build something delicious on a base and let the flavors meld in heat. The thin, crispy crust gives menemen somewhere to rest that's different from a plate, and menemen gives pizza a reason to skip the red sauce entirely. It's the kind of fusion that doesn't feel forced because both elements respect each other and want the same thing.
Making It Your Own
The beauty of this dish is that it bends to your kitchen and your mood. Some people add a few slices of Turkish sucuk sausage for richness, others layer in fresh herbs like mint alongside the parsley, and I've had it topped with a single poached egg in the center instead of scrambled throughout. The base stays the same, but the variations are endless.
Serving and Pairing
Serve this while it's still warm and the crust is at its crispest, cutting it into squares or triangles depending on how you're feeling. A simple side salad of cucumber, tomato, and olives balances the richness, and a cold drink—whether it's tea, lemonade, or something stronger—cuts right through the cheese and oil.
- Don't wait to eat; every minute the pizza sits, the crust softens and loses its charm.
- If you have leftovers, reheat gently in a 180°C oven rather than a microwave, which will turn the crust rubbery.
- This feeds 4 people as a main course or 6 to 8 if you're serving it alongside other dishes.
Save to Pinterest This dish has become something I make when I want to feel like I'm cooking something real, something that tastes like it comes from somewhere with history and warmth. It's a small way of saying something kind with food.
Recipe Questions & Answers
- → What is menemen?
Menemen is a traditional Turkish dish made by softly scrambling eggs with peppers, tomatoes, and spices, creating a juicy and flavorful mixture.
- → Can I use store-bought pizza crust?
Yes, a good-quality thin pizza crust works well, but ensure it is fresh and suitable for baking at high temperatures.
- → How do I keep the eggs creamy?
Cook the eggs gently over low heat, stirring softly and removing them from heat while still slightly runny, as they continue to cook with residual heat.
- → What spices enhance the menemen flavor?
Paprika, ground cumin, and optional red pepper flakes balance the dish with warmth and mild heat, complementing the eggs and vegetables.
- → Can I add meat to this dish?
Yes, sliced Turkish sucuk sausage pairs well, adding a savory richness when layered on top before baking.
- → How to ensure a crispy crust?
Preheat the oven with a pizza stone or baking tray inside and bake the assembled pizza at high temperature for 8-10 minutes.