Turkish Menemen Eggs Pizza (Printable)

Vibrant eggs and peppers blend with tomatoes and feta on a crispy thin pizza crust for a savory fusion dish.

# What You 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

→ Assembly

14 - 1 tablespoon olive oil, for brushing crust

# How To Make It:

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; sauté for 4 to 5 minutes until softened.
03 - Incorporate the tomatoes, paprika, cumin, and optional red pepper flakes into the skillet. Let simmer for 5 minutes until the tomatoes soften and the mixture thickens slightly.
04 - Lower the heat to low, crack the eggs directly into the skillet, and gently stir until the eggs are softly scrambled and just set, about 2 to 3 minutes. Season with salt and black pepper to taste.
05 - Place the pizza crust on parchment paper and brush evenly with 1 tablespoon of olive oil.
06 - Spread the menemen mixture uniformly over the crust, leaving a small border. Sprinkle crumbled feta cheese evenly on top.
07 - Transfer the pizza with parchment paper onto the preheated stone or tray. Bake for 8 to 10 minutes until the crust is crisp and the topping is bubbling.
08 - Remove from the oven, garnish with chopped flat-leaf parsley, slice, and serve immediately.

# Expert Hints:

01 -
  • It's the kind of dish that looks fancy enough to impress but honest enough to make on a Tuesday night when you're tired.
  • The combination of crispy crust and creamy eggs feels like two of your favorite things finally agreed to get along.
  • It's naturally vegetarian but feels substantial enough that no one will miss meat.
02 -
  • Don't beat the eggs before adding them; cracking them directly into the pan and stirring in keeps them creamy and tender instead of tough and rubbery.
  • The crust will only stay crisp if you use parchment paper and brush it with oil; without these two things, steam makes it chewy.
  • Feta crumbled by hand tastes infinitely better than pre-crumbled feta from a package.
03 -
  • Use fresh eggs at room temperature; cold eggs seize up when they hit a hot pan and become grainy instead of creamy.
  • If your oven runs cool, add a few minutes to the baking time and trust your eyes over the timer; crust color is your best guide.
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