Pin it The first time I combined menemen with pizza, I wasn't trying to be clever—I simply had leftover scrambled eggs in the pan and a thawed crust on the counter, and something clicked. That creamy, tangy mixture of peppers and tomatoes that usually goes into a bowl suddenly made perfect sense draped across crispy dough. Now it's become my favorite way to feed people without pretense, because somehow it feels both comforting and exciting at the same time.
I made this for friends on a Saturday morning when someone casually asked, "What's for brunch?" and I realized I had no real plan. Pulling together these ingredients felt like playing, not cooking, and watching their faces light up when they tasted it—that moment when something unexpected turns out to be exactly what everyone needed—that's when I knew this had to stay in my regular rotation.
Ingredients
- 1 large thin pizza crust (store-bought or homemade, about 30 cm / 12 inches): Use store-bought if you're short on time; homemade gives you better control over thickness and chew.
- 2 tbsp olive oil: This is your base flavor, so use something you actually enjoy tasting.
- 1 medium onion, finely chopped: The sweetness mellows as it cooks and provides body to the menemen.
- 1 green bell pepper, diced: Green peppers stay firmer and add a subtle earthiness.
- 1 red bell pepper, diced: Red brings natural sweetness and visual warmth to the dish.
- 2 medium tomatoes, finely chopped: Fresh is better here; if using canned, drain well to avoid a soggy crust.
- 4 large eggs: They soften everything and create that signature creamy texture that makes menemen special.
- 1/2 tsp paprika and 1/2 tsp ground cumin: These spices are what make this taste authentically Turkish rather than just scrambled eggs on toast.
- 1/4 tsp red pepper flakes (optional): Add these only if you want a gentle warmth; a little goes far here.
- Salt and black pepper: Taste as you go—the feta will add saltiness too.
- 60 g feta cheese, crumbled: The tang cuts through the richness and adds a salty, briny note.
- 2 tbsp flat-leaf parsley, chopped: Fresh herbs scattered on top bring color and a clean finish.
Instructions
- Heat your oven and crust:
- Get your oven to 220°C (425°F) with a pizza stone or baking tray inside. This waiting time is key—you want that surface hot enough to crisp the bottom of your crust immediately.
- Build the menemen base:
- Warm olive oil in a large skillet over medium heat and add the onion and bell peppers. You're looking for them to soften but keep some body—about 4 to 5 minutes. The kitchen should smell sweet and vegetal at this point.
- Add tomato and spices:
- Stir in the chopped tomatoes along with paprika, cumin, and red pepper flakes if you're using them. Let this simmer for about 5 minutes until the tomatoes break down and the mixture thickens slightly and deepens in color.
- Scramble the eggs gently:
- Reduce the heat to low and crack the eggs directly into the skillet. Stir gently and constantly, letting them cook until softly scrambled and just set but still creamy—this takes about 2 to 3 minutes. Season with salt and pepper and taste as you go.
- Prepare your crust:
- Place the pizza crust on parchment paper and brush it lightly with olive oil. This prevents sticking and helps it crisp up in the oven.
- Top and bake:
- Spoon the warm menemen mixture evenly over the crust, leaving a small border so the edges can brown. Scatter the crumbled feta across the top, then carefully transfer the whole thing (parchment and all) to your hot pizza stone or tray. Bake for 8 to 10 minutes until the crust is golden and crisp and the topping is bubbling at the edges.
- Finish and serve:
- Pull it from the oven, garnish generously with fresh parsley, slice, and eat while it's still warm. The crust should be crispy underneath and the filling should still be creamy.
Pin it There's something magical about watching people taste this for the first time and realizing they've never thought of pizza this way before. It's one of those dishes that feels like a discovery rather than a recipe, and that's precisely why it keeps showing up on my table.
Why This Fusion Works
Menemen is traditionally eaten as a soft, cradled-in-bread kind of dish—intimate and warm. Pizza crust gives it structure and contrast, so you get the best of both worlds: the comforting scramble you know and a textural surprise underneath. The spices and eggs have a natural affinity with yeast-risen dough, which is probably why this combination feels so inevitable once you try it.
Variations Worth Exploring
This recipe is flexible enough to grow with your mood or what you have on hand. I've added sliced Turkish sucuk sausage when I wanted something richer, and it transforms the whole dish into something heartier. Fresh herbs like mint or dill sprinkled on top add a different brightness than parsley alone.
Serving and Storage
Serve this immediately while the contrast between crispy crust and creamy topping is at its peak. Leftovers can be reheated gently in a low oven, but honestly, this is best fresh. Pair it with a simple side salad of cucumbers, tomatoes, and olives to lighten things up, or just eat it as is with a cold drink nearby.
- Brush the finished crust with a little extra olive oil just before serving for richness and shine.
- If you're cooking for guests, prepare the menemen ahead and reheat gently while the crust bakes.
- Check your pizza crust label for allergens if anyone at the table has sensitivities to wheat, gluten, or dairy.
Pin it This is the kind of dish that makes you feel clever in the kitchen without demanding much from you. It's become my answer to the question "What should we make?" more often than not.
Recipe FAQ
- → What is menemen?
Menemen is a traditional Turkish dish made of scrambled eggs cooked with peppers, tomatoes, and spices, known for its rich and fresh flavors.
- → Can I use homemade pizza crust for this dish?
Yes, a homemade thin crust works excellently, offering a crispy and flavorful base that complements the menemen topping.
- → How do I ensure the eggs stay creamy and soft?
Cook the eggs gently on low heat, stirring softly and removing from heat as soon as they start to set, maintaining a creamy texture.
- → What spices enhance the flavor of the menemen topping?
Paprika, ground cumin, and optional red pepper flakes add depth and warmth, perfectly balancing the sweetness of the peppers and tomatoes.
- → Is feta cheese optional, or can it be substituted?
While feta adds a tangy richness, you can substitute with other crumbly cheeses like goat cheese or omit it for a milder profile.
- → Can I add meat to this dish?
Yes, adding Turkish sucuk sausage slices before baking provides a savory, meaty contrast that pairs well with the menemen flavors.