Save to Pinterest The first time I layered menemen onto a pizza crust, I was standing in my kitchen at half past nine on a Saturday morning, wondering if I was brilliant or ridiculous. My Turkish friend Ayşe had just finished telling me about her grandmother's menemen—those soft, golden scrambled eggs with peppers and tomatoes—and I couldn't stop thinking about how those flavors might taste on something crispy. So I grabbed a pizza base I had in the freezer and started sautéing. By the time the oven timer went off, I knew I'd stumbled onto something that felt both completely new and somehow deeply familiar.
I made this for four friends on a lazy Sunday afternoon, and watching their faces when they took that first bite—when the crispy crust gave way to the soft, spiced eggs—felt like I'd pulled off some kind of kitchen magic. One of them asked for the recipe before she'd even finished her slice. That's when I realized this wasn't just a fun experiment; it was something worth making again and again.
Ingredients
- 1 large thin pizza crust (store-bought or homemade, about 30 cm): Use a base that's sturdy enough to hold the wet menemen topping without getting soggy—thin and crispy works better than thick and doughy here.
- 2 tbsp olive oil: Good quality matters because this is one of the few places its flavor comes through loud and clear.
- 1 medium onion, finely chopped: Fine pieces melt into the eggs and create a subtle sweetness that balances the heat.
- 1 green bell pepper, diced: Green peppers bring a slight earthiness that keeps this from feeling too bright.
- 1 red bell pepper, diced: This one adds natural sweetness and beautiful color.
- 2 medium tomatoes, finely chopped: Dice them small so they release their juice and create a sauce rather than sitting as chunks.
- 4 large eggs: Fresh eggs make a real difference—they scramble into something silkier and more luxurious.
- 1/2 tsp paprika and 1/2 tsp ground cumin: These are the spices that make someone taste your pizza and ask what you did differently.
- 1/4 tsp red pepper flakes (optional): Add these only if you like heat; they're easy to leave out if you're cooking for people with sensitive palates.
- 60 g feta cheese, crumbled: The salt and tang of feta is non-negotiable—it cuts through the richness of the eggs perfectly.
- 2 tbsp flat-leaf parsley, chopped: Parsley is your last-minute brightness and freshness.
Instructions
- Heat the oven and get your stone ready:
- Set your oven to 220°C (425°F) with a pizza stone or baking tray inside. You want everything hot and ready so your crust crisps up beautifully the moment it hits the heat.
- Start the menemen base:
- Pour 2 tbsp of olive oil into a large skillet over medium heat and wait until it shimmers. Add your chopped onion and both peppers, stirring occasionally for 4–5 minutes until they soften and start to turn golden at the edges. You'll know they're ready when the kitchen smells sweet and savory at the same time.
- Deepen the flavors:
- Stir in the tomatoes, paprika, cumin, and red pepper flakes if you're using them. Let everything simmer for about 5 minutes—the tomatoes will break down and create a loose sauce that clings to everything. This is where the magic happens; the spices bloom and the whole mixture becomes something greater than its parts.
- Add the eggs gently:
- Turn the heat to low. Crack all four eggs directly into the skillet and stir gently with a wooden spoon, folding and turning rather than scrambling aggressively. Cook for 2–3 minutes until the eggs are softly set but still creamy—they'll keep cooking a little more in the oven, so don't let them get dry. Season with salt and pepper to taste.
- Prepare the crust:
- Place your pizza crust on a piece of parchment paper and brush it lightly with 1 tbsp of olive oil. This helps it brown and keeps it from sticking.
- Layer and top:
- Spoon the menemen mixture evenly over the crust, leaving a small border around the edge. The filling will be loose and a little wet—that's exactly right. Sprinkle the crumbled feta cheese over the top, making sure it's distributed so you get some in every bite.
- Bake until everything comes together:
- Carefully slide the pizza (still on its parchment) onto your preheated stone or tray. Bake for 8–10 minutes until the crust is crisp and golden and the topping is bubbling slightly at the edges.
- Finish and serve:
- Pull it out of the oven and scatter the fresh chopped parsley over the top while it's still hot. Slice immediately and serve while everything is warm and the crust is still at its crispiest.
Save to Pinterest My neighbor came over while I was eating a slice the next day, took one bite, and suddenly we were sitting at my kitchen table talking about her childhood in Istanbul and the street vendors who sold menemen from carts at dawn. Food has this way of opening doors to other people's memories, and watching her eyes light up made me understand why this dish mattered so much beyond just being delicious.
The Beauty of a Breakfast-Dinner Hybrid
There's something wonderfully freeing about a dish that doesn't care what time of day it is. This pizza works at nine in the morning when you want something substantial but not heavy, and it works equally well at seven at night when you're craving comfort food that doesn't feel boring. The menemen topping is forgiving enough that you can make it ahead and warm it gently before spreading it on the crust, which means you can serve this to a crowd without feeling panicked about timing.
Playing with the Toppings
One of the best things about this dish is how it invites you to make it your own. If you want richness, add a few slices of Turkish sucuk sausage to the pan while the peppers are cooking—let them crisp up a little before adding the tomatoes. If you're vegetarian, the feta and eggs are plenty. I've also experimented with adding a handful of black olives or a few fresh herbs like mint or dill stirred into the menemen itself. Each version feels right in its own way.
Serving Suggestions and Final Touches
This pizza is beautiful on its own, but a simple side salad of cucumbers, tomatoes, and olives makes the meal feel complete without weighing anyone down. Some people like a squeeze of lemon over the top, and a few drizzle of extra olive oil before serving adds a richness that feels luxurious. You could also serve this with thick yogurt on the side—the cool creaminess balances the warm, spiced eggs perfectly.
- Make sure your pizza stone or tray is genuinely hot before you slide the pizza in, or the bottom won't crisp.
- If your crust is thicker than you'd like, you can pre-bake it for 3–4 minutes before adding the topping.
- This serves four people generously, but the recipe scales beautifully if you need to feed more or fewer people.
Save to Pinterest This recipe taught me that some of the best dishes come from curiosity and a willingness to try something that shouldn't quite work on paper but somehow does. Make this when you want to feel creative without stressing, and invite someone to eat it with you.
Your Questions Answered
- → What makes this dish different from traditional menemen?
Instead of serving menemen on its own, it’s layered on a crisp thin pizza crust, adding a crunchy texture and fusion twist.
- → Can I use homemade pizza dough for the base?
Yes, homemade thin pizza dough works beautifully and can be pre-baked for better crispness before adding the topping.
- → How do you keep the eggs soft and creamy in this dish?
Stirring gently and cooking the eggs over low heat just until softly scrambled ensures a creamy texture without overcooking.
- → Can I add meat to this dish?
Yes, sliced Turkish sucuk sausage or other cured meats can be added for a savory, meaty variation.
- → What herbs complement the flavors here?
Fresh flat-leaf parsley is sprinkled on top to provide a bright, fresh contrast to the rich and spiced eggs and vegetables.