Save The first time I combined menemen with pizza, it was pure accident—I had leftover scrambled eggs cooling on the counter and a store-bought crust that needed rescuing from the back of the freezer. Instead of eating them separately, I wondered what would happen if I spooned that warm, silky mixture straight onto the dough. Twenty minutes later, something magical emerged from the oven: crispy edges, creamy eggs, the bright pop of peppers. It became the dish I make whenever someone visits on a lazy Sunday morning, or when I want dinner to feel like breakfast.
My neighbor knocked on the door one Saturday while this was baking, drawn in by the smell of caramelized onions and spiced tomatoes drifting into the hallway. I sliced it in quarters and we stood in the kitchen eating directly from the cutting board, barely pausing between bites. She asked for the recipe before finishing her first piece, and now she texts me photos of her versions with additions I never would have thought of.
Ingredients
- Pizza crust: A thin, 30 cm base works best—store-bought saves time, but homemade dough gives you control over the crust's texture and how it crisps up.
- Olive oil: Use good quality here; you'll taste it in both the topping and the brushed crust, so don't skip or substitute.
- Onion: Finely chopped so it softens completely and sweetens into the background, adding depth without chunks.
- Bell peppers (red and green): The color matters as much as the flavor—they add sweetness, brightness, and visual appeal to every slice.
- Tomatoes: Fresh and finely chopped release their liquid to create a light sauce that keeps everything from feeling heavy.
- Eggs: Large eggs ensure creamy scrambled texture; resist the urge to overcook them once they hit the skillet.
- Paprika and cumin: These are the soul of menemen, giving it warmth and an unmistakably Turkish character.
- Red pepper flakes: Optional, but a whisper of heat balances the richness beautifully.
- Feta cheese: Crumbled fresh, it adds tang and won't melt into oblivion the way other cheeses might.
- Flat-leaf parsley: Scattered fresh at the end for brightness and a gentle herbaceous finish.
Instructions
- Heat your stage:
- Get the oven to 220°C and let your pizza stone or tray warm inside for a few minutes. A hot surface is what gives you that crispy crust, the payoff for all your other effort.
- Build the flavor base:
- Warm olive oil in a large skillet and add the onion and peppers together. Let them soften and begin to release their sweetness, about 4 to 5 minutes—don't rush this, it's where the magic begins.
- Deepen with spice and tomato:
- Stir in the tomatoes with paprika, cumin, and pepper flakes if you're using them. The mixture will bubble gently as the tomatoes break down into a loose sauce, about 5 minutes. Taste it here and adjust seasoning—this is your moment.
- Scramble gently into creaminess:
- Turn the heat to low, crack the eggs directly into the skillet, and stir slowly until they're softly scrambled and just barely set. This takes only 2 to 3 minutes and they'll keep cooking on the pizza, so err toward underdone.
- Prepare the crust:
- Place the pizza base on parchment paper and brush it lightly with olive oil—this helps it crisp without burning.
- Top with the warm mixture:
- Spoon the menemen evenly over the crust, leaving a small border for the crust to brown properly. Scatter the crumbled feta across the top.
- Bake until everything sings:
- Carefully transfer the whole thing (parchment and all) to your preheated stone or tray. Bake for 8 to 10 minutes until the crust is crispy at the edges and the topping is bubbling softly.
- Finish and serve:
- Remove from the oven, scatter the fresh parsley over everything, slice generously, and serve while it's still warm. It's best eaten immediately.
Save There's a moment when you pull this from the oven and the parsley hits the warm surface, releasing its green-bright fragrance into the steam rising off the pizza. That's the moment it stops being just a dish and becomes something people linger over, asking for seconds they didn't expect to want.
Why This Fusion Works
Turkish menemen is traditionally served in a skillet straight from the stove, eaten communally with bread torn into pieces. Moving it onto a pizza crust honors that sharing spirit while adding the satisfying structure and crispness that makes every bite complete. The crispy dough carries the creamy eggs without becoming soggy, and the pizza format makes it easier to serve to a crowd or slice for lunch the next day.
Timing and Temperature
The entire dish takes about 40 minutes from start to table, with most of that time being passive oven heat. The 20 minutes of prep is relaxed work—chopping vegetables, heating your skillet—nothing rushed or stressful. Accuracy with temperature matters more than speed; a too-cool oven gives you a doughy, limp crust, while a properly hot oven means everything stays distinct and textured.
Variations and Additions
Once you've made this the classic way, you'll start seeing endless possibilities. Some cooks add sliced Turkish sucuk sausage for smokiness, others scatter fresh spinach into the egg mixture for green vegetables, and a drizzle of good olive oil before serving adds richness that feels indulgent. The base recipe is forgiving enough to adapt to what's in your kitchen or what you're craving that day.
- Try crumbled sucuk or spicy sausage for a meaty variation that complements the spices beautifully.
- A simple side salad of cucumbers, tomatoes, and olives adds freshness and cuts through the richness.
- Leftover slices reheat well in a low oven and taste just as good cold the next morning.
Save This pizza exists in that sweet space where it's restaurant-worthy but needs no more skill than scrambling eggs and spreading a topping. Make it once and you'll find yourself returning to it, adding your own touches until it becomes the version only you know how to make.
Kitchen Q&A
- → What type of crust works best for this dish?
A thin, large pizza crust—either store-bought or homemade—works best to deliver a crisp base that complements the tender menemen topping.
- → How should the eggs be cooked for optimal texture?
Cook the eggs gently over low heat until softly scrambled and just set, maintaining a creamy consistency without overcooking.
- → Can I adjust the spices to change the flavor?
Yes, paprika and ground cumin provide warmth and depth, but you can adjust the amounts or omit the red pepper flakes for less heat.
- → Is it possible to add meat to this dish?
Absolutely. Adding sliced Turkish sucuk sausage before baking adds a savory, meaty layer that complements the eggs and vegetables.
- → What are good side dishes to serve with this pizza?
A simple salad with cucumbers, tomatoes, and olives pairs well, adding freshness to the rich and savory main dish.
- → How can I make this dish vegetarian-friendly?
The dish is already vegetarian, focusing on eggs, vegetables, and cheese without meat ingredients.