Turkish Menemen Eggs Pizza (Printable)

Scrambled eggs with peppers and tomatoes on a crispy thin crust, blending Turkish flavors for brunch or dinner.

# What You'll Need:

→ Pizza Base

01 - 1 large thin pizza crust (about 12 inches)

→ Menemen Topping

02 - 2 tbsp 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 tsp paprika
09 - 1/2 tsp ground cumin
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt and black pepper, to taste
12 - 2 oz feta cheese, crumbled
13 - 2 tbsp flat-leaf parsley, chopped

→ Assemble

14 - 1 tbsp olive oil (for brushing crust)

# How to Make It:

01 - Preheat the oven to 425°F. Place a pizza stone or baking tray inside to heat.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and diced bell peppers; cook for 4 to 5 minutes until softened.
03 - Add chopped tomatoes, paprika, cumin, and red pepper flakes if using. Simmer for 5 minutes until the mixture thickens slightly.
04 - Reduce heat to low, crack in eggs, and gently stir until softly scrambled but still creamy, about 2 to 3 minutes. Season with salt and black pepper.
05 - Place pizza crust on parchment paper and brush lightly with 1 tbsp olive oil.
06 - Spread the menemen mixture evenly over the crust, leaving a small border. Sprinkle crumbled feta cheese on top.
07 - Carefully transfer the pizza with parchment paper onto the preheated stone or tray. Bake for 8 to 10 minutes until the crust is crisp and topping bubbles.
08 - Remove from oven, garnish with chopped parsley, slice, and serve immediately.

# Expert Tips:

01 -
  • It transforms two beloved dishes into something that tastes like you spent hours cooking when you really spent thirty minutes.
  • The crispy crust against creamy scrambled eggs is the kind of contrast that makes you take another bite before you've finished chewing the first.
  • It works for any meal—brunch when you want to impress, a casual dinner when you're tired of making decisions.
02 -
  • The eggs must be added to a low heat—if your mixture is still bubbling hard when they go in, they'll scramble too fast and turn grainy instead of creamy.
  • Don't skip preheating the stone or tray; a cold one means a soggy bottom no matter how good everything else is.
03 -
  • Have all your ingredients prepped and ready before you start cooking—this comes together fast once the skillet heats up, and you don't want to be chopping while something's burning.
  • If your store-bought crust is thick, par-bake it for 3 minutes before adding the topping so it's not raw in the middle when the top is done.
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