Turkish Menemen Eggs Pizza (Printable)

A fusion of menemen's rich, spiced eggs and peppers on a crisp, thin crust for flavorful meals.

# What You Need:

→ Pizza Base

01 - 1 large thin pizza crust (store-bought or homemade, about 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

→ Assemble

14 - 1 tablespoon olive oil (for brushing crust)

# How-To Steps:

01 - Preheat oven to 425°F. Place a pizza stone or baking tray inside to heat.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, green and red bell peppers; cook for 4 to 5 minutes until softened.
03 - Add tomatoes, paprika, cumin, and optional red pepper flakes. Simmer for 5 minutes until tomatoes soften and mixture thickens slightly.
04 - Reduce heat to low. Crack eggs into skillet and stir gently until softly scrambled and just set, about 2 to 3 minutes. Season with salt and black pepper.
05 - Place pizza crust on parchment paper and brush lightly with 1 tablespoon olive oil.
06 - Evenly spoon menemen mixture over crust, leaving a small border. Sprinkle crumbled feta cheese on top.
07 - Transfer pizza with parchment to preheated stone or tray. Bake for 8 to 10 minutes until crust is crisp and topping bubbles.
08 - Remove from oven. Garnish with chopped parsley. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like someone who knows Turkish food decided to get creative, not like a gimmick.
  • The whole thing comes together faster than you'd think, making it perfect for when you want to impress without stress.
  • Creamy eggs, crispy crust, and that tangy feta create layers of flavor that feel genuinely exciting on the plate.
02 -
  • Don't let the eggs get too firm—they keep cooking on the hot pizza, so they should look slightly underdone when they come out of the pan.
  • If your crust is thicker than you'd like, let it bake for a minute or two before adding the topping so it can start crisping before the wet topping goes on.
03 -
  • If you're making your own pizza dough, let it come to room temperature before topping it—cold dough won't crisp up properly in the short baking time.
  • Don't oversalt the eggs before they hit the pizza; feta is salty and you can always taste and adjust after everything's cooked together.
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