Save to Pinterest One weekend morning I was craving both pizza and eggs but couldn't decide which to make. My friend Elif laughed and said, why not both? That's how this Turkish menemen eggs pizza was born. The creamy scrambled eggs with sweet peppers and tomatoes reminded me of lazy breakfasts in Istanbul, but on a crispy crust it became something entirely new. Now it's my go-to when I want comfort food that feels a little adventurous.
I made this for my family on a rainy Sunday and watched everyone reach for seconds before I'd even finished my first slice. My nephew asked if we could have pizza for breakfast every week. The kitchen smelled like roasted peppers and warm bread, and for a moment everything felt simple and right. It's funny how a dish that started as a joke became one of our favorites.
Ingredients
- Thin pizza crust: A crispy base is key here, so don't use thick dough or it will get soggy under the eggs.
- Olive oil: Use good quality oil because it flavors both the menemen and the crust, and you'll taste the difference.
- Onion: Chop it fine so it melts into the pepper and tomato mixture without crunching.
- Green and red bell peppers: The mix of colors makes it look alive, and they add sweetness that balances the tangy feta.
- Tomatoes: Fresh tomatoes release just enough juice to keep the eggs moist, so don't skip them for canned.
- Eggs: They should be soft and creamy, not rubbery, so pull them off the heat while they still look a little wet.
- Paprika and cumin: These give the dish its warm, earthy backbone that makes it taste unmistakably Turkish.
- Red pepper flakes: Optional, but a pinch adds a gentle kick that wakes up the whole pizza.
- Feta cheese: Crumble it over the top for salty bursts that contrast beautifully with the sweet peppers.
- Flat-leaf parsley: Fresh and bright, it's the final touch that makes everything feel garden-fresh.
Instructions
- Heat the oven:
- Preheat to 220°C (425°F) and let your pizza stone or tray get really hot inside. This ensures the crust crisps up fast without drying out the eggs.
- Cook the vegetables:
- Heat olive oil in a large skillet and add the onion and peppers, stirring until they soften and smell sweet. This takes about 4 to 5 minutes and builds the flavor foundation.
- Add tomatoes and spices:
- Stir in the chopped tomatoes, paprika, cumin, and red pepper flakes. Let it simmer for 5 minutes until the tomatoes break down and the mixture thickens just a little.
- Scramble the eggs:
- Turn the heat to low, crack the eggs directly into the skillet, and stir gently. Cook until they're softly set but still creamy, about 2 to 3 minutes, then season with salt and pepper.
- Prepare the crust:
- Place the pizza crust on parchment paper and brush it lightly with olive oil. This keeps it from getting soggy and adds a golden finish.
- Assemble the pizza:
- Spoon the menemen mixture evenly over the crust, leaving a small border. Scatter the crumbled feta on top.
- Bake:
- Transfer the pizza with the parchment onto the hot stone or tray and bake for 8 to 10 minutes. The crust should be crisp and the topping bubbling.
- Garnish and serve:
- Remove from the oven, sprinkle with fresh parsley, slice, and serve immediately while it's still hot and fragrant.
Save to Pinterest The first time I pulled this out of the oven, my kitchen filled with the smell of roasted peppers and warm cheese, and I felt proud in a way that only happens when you create something new. My partner took a bite and said it tasted like home, even though we'd never had it before. That's when I realized food doesn't have to follow rules to feel right.
How to Keep the Crust Crispy
I used to end up with soggy pizza until I learned to preheat the baking surface and brush the crust with oil before adding toppings. The oil creates a barrier that keeps moisture from soaking in. Also, don't overload the crust with too much menemen or it will steam instead of bake.
Variations You Can Try
Sometimes I add sliced Turkish sucuk sausage for a smoky, spicy twist that makes it heartier. You can also swap feta for kasar cheese if you want it milder and stretchier. On busy mornings, I've even used leftover menemen from breakfast and it works perfectly.
Serving Suggestions and Pairings
This pizza shines on its own, but I love serving it with a simple salad of cucumbers, tomatoes, and olives dressed in lemon juice. A drizzle of extra olive oil on top before slicing makes it feel restaurant-quality. It's also wonderful with a cup of strong black tea or Turkish coffee on the side.
- Add a dollop of thick yogurt on each slice for a cooling contrast.
- Serve with pickled peppers or turnips for a tangy crunch.
- Pair with a light white wine or sparkling water with mint.
Save to Pinterest Every time I make this, it reminds me that the best recipes come from saying yes to weird ideas. I hope it brings you as much joy as it's brought me.
Common Questions
- → What is menemen in this dish?
Menemen is a traditional Turkish mixture of eggs cooked gently with peppers, tomatoes, and spices, creating a rich and flavorful topping.
- → Can I use homemade pizza crust?
Yes, both store-bought and homemade thin pizza crusts work well as the base for this dish.
- → How is the egg cooked in the topping?
The eggs are softly scrambled directly in the skillet with the sautéed vegetables, keeping a creamy texture.
- → What spices enhance the flavor here?
Paprika, ground cumin, and optional red pepper flakes add warmth and depth, complementing the vegetables and eggs.
- → Is feta cheese important for the flavor?
Crumbled feta adds a salty, tangy richness that balances the fresh vegetables and soft eggs beautifully.
- → Can this dish be adjusted for more heat?
Yes, increasing red pepper flakes or adding spicy sausage variants can easily boost the heat level.