# What You Need:
→ Pizza Base
01 - 1 large thin pizza crust (approximately 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
→ For Assembly
14 - 1 tablespoon olive oil (for brushing crust)
# How to Make:
01 - Preheat the oven to 425°F (220°C) and place a pizza stone or baking tray inside to heat.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and both bell peppers, cooking for 4 to 5 minutes until softened.
03 - Stir in the tomatoes, paprika, ground cumin, and red pepper flakes if using. Simmer for 5 minutes until the tomatoes soften and the mixture thickens slightly.
04 - Reduce heat to low. Crack the eggs directly into the skillet and stir gently, cooking until softly scrambled and just set but still creamy, approximately 2 to 3 minutes. Season with salt and black pepper.
05 - Place the pizza crust on parchment paper and brush lightly with 1 tablespoon olive oil.
06 - Spoon the menemen mixture evenly over the crust, leaving a small border. Sprinkle with crumbled feta cheese.
07 - Transfer the pizza with parchment paper carefully to the preheated stone or tray. Bake for 8 to 10 minutes until the crust is crisp and the topping bubbles.
08 - Remove from oven, garnish with chopped parsley, slice, and serve immediately.
