Save One Friday morning, I was staring at a half-used pizza crust on the counter and leftover menemen fixings in the fridge—that Turkish scrambled egg dish my neighbor had raved about for weeks. Instead of making them separately, I thought: what if I just poured everything onto the pizza base? Twenty minutes later, something magical happened. The crispy crust held up to the creamy eggs, the peppers and tomatoes released their sweetness into every bite, and that first slice proved me right. This dish became my answer to anyone asking what's for brunch.
I made this for a dinner party and watched my guests' faces light up when they realized what was happening on their plates. Someone asked if it was a recipe I'd found somewhere fancy, and I had to laugh and admit it was born from laziness and a half-empty fridge. That's when I knew it was keeper—not because it was complicated, but because it tasted like someone had thought about every detail.
Ingredients
- 1 large thin pizza crust (store-bought or homemade, about 30 cm / 12 inches): The foundation of everything—thin works best so it stays crispy under the egg topping instead of getting soggy.
- 2 tbsp olive oil: Use good quality here; it carries the whole flavor story.
- 1 medium onion, finely chopped: Chopped small so it softens and disappears into the sauce, sweetening everything as it cooks.
- 1 green bell pepper, diced: The freshness and slight bitterness balance the richness of the eggs and cheese.
- 1 red bell pepper, diced: Color and a gentle sweetness that deepens as it cooks down.
- 2 medium tomatoes, finely chopped: Fresh tomatoes matter here—they break down and create a light sauce that keeps the whole thing from feeling heavy.
- 4 large eggs: The star; use eggs at room temperature so they cook evenly and stay creamy.
- 1/2 tsp paprika: The warm, subtle depth that says this is Turkish food.
- 1/2 tsp ground cumin: Just enough to add earthiness without overwhelming the dish.
- 1/4 tsp red pepper flakes (optional, for heat): Skip it if heat isn't your thing, or double it if you like a kick.
- Salt and black pepper, to taste: Season in layers, especially after the eggs go in.
- 60 g feta cheese, crumbled: The salty, tangy finish that ties everything together.
- 2 tbsp flat-leaf parsley, chopped: Brightness and color; add it last so it stays vibrant.
- 1 tbsp olive oil (for brushing crust): A light coat before topping keeps the bottom from sticking and adds flavor.
Instructions
- Heat your oven and prep your stage:
- Set the oven to 220°C (425°F) and let a pizza stone or baking tray warm inside while you work. This preheating step is non-negotiable—you need that heat ready to crisp the crust.
- Build the flavor base:
- Heat your olive oil in a large skillet over medium heat, then add the onion and both bell peppers. You're looking for them to soften and start releasing their sweet juices, about 4–5 minutes. Listen for them to sizzle gently.
- Deepen with tomatoes and spices:
- Stir in the tomatoes, paprika, cumin, and red pepper flakes if you're using them. Let this bubble away for about 5 minutes until the tomatoes break down and the whole mixture thickens slightly. You should smell something warm and spiced.
- Scramble the eggs gently:
- Lower the heat to low, then crack the eggs directly into the skillet and stir them gently with a wooden spoon. Cook until they're softly scrambled and just set but still creamy—about 2–3 minutes. They'll continue cooking on the pizza, so don't let them get dry. Taste and season with salt and pepper.
- Prepare your crust:
- Place the pizza crust on a piece of parchment paper and brush it lightly with that tablespoon of olive oil. This tiny step makes a real difference in how the bottom crisps.
- Layer on the menemen:
- Spoon the egg mixture evenly over the crust, leaving a small border around the edge so the crust can brown. Sprinkle the crumbled feta over the top.
- Bake until bubbling:
- Carefully transfer the pizza with the parchment to your hot stone or tray. Bake for 8–10 minutes until the crust is crisp at the edges and the topping is bubbling gently. You'll know it's done when the kitchen smells amazing and the cheese is just starting to brown.
- Finish with fresh herbs:
- Remove from the oven and let it cool for just a minute. Scatter the chopped parsley over the top for color and freshness.
Save There's a moment right before you slice into it when the whole thing is still steaming and you can see the crust golden at the edges, the eggs still just barely creamy, the feta scattered like little clouds. That's the moment this dish stops being just breakfast or dinner and becomes something you'll want to make again and again.
Why This Fusion Works
Turkish menemen is already a perfect combination of soft, creamy scrambled eggs with bright, cooked-down vegetables. Putting it on a crispy pizza crust isn't overthinking it—it's giving the dish structure and texture. The crust gives you something to hold, something to bite into that contrasts with the tender topping. It's the kind of fusion that feels inevitable once you've had it.
Serving and Pairing
This is breakfast-for-dinner food, but it works just as well for a late brunch with friends. Serve it straight from the oven while it's still warm and the cheese is soft. A simple side salad of cucumbers, tomatoes, and olives alongside it is all you need—something cool and crisp to balance the warmth of the pizza. If you want to stretch it further, add sliced Turkish sucuk sausage to the filling for something richer.
Making It Your Own
Once you understand the basic method, this dish becomes a playground. If you like heat, pile on the red pepper flakes or add some sliced hot peppers to the mix. If you want richness, drizzle a little more olive oil over the finished pizza before serving. Some mornings I add crumbled feta earlier so it melts into the eggs, other times I save it for the end so it stays distinct and bright. The beauty of this dish is that it's flexible enough to bend to what you're craving.
- For extra richness, crack an additional egg or two into the topping before it goes on the crust.
- If your crust is thick, extend the baking time by a few minutes to make sure the bottom crisps through.
- Leftover menemen (without the crust) keeps well in the fridge for two days and reheats beautifully for breakfast.
Save This is one of those dishes that tastes like you spent more time than you actually did. Every time I make it, I'm grateful for the half-empty fridge moment that led me here.