Save Last spring, I stumbled into a tiny café in Kadıköy where the owner was tossing pizza dough while his wife stirred menemen in a cast iron pan. The smell of roasted peppers and cumin mixed with baking bread, and I thought, why not combine them? That weekend, I tried it at home, spreading warm scrambled eggs and tomatoes over crispy dough. My daughter took one bite and declared it better than regular pizza, and I've been making it ever since.
I made this for a Sunday brunch when my sister visited from Ankara. She was skeptical at first, arms crossed, eyebrow raised. But after the first slice, she leaned back and said it reminded her of the börek our grandmother used to make, only lighter. We finished the whole pizza standing in the kitchen, laughing about how food can surprise you when you stop following the rules.
Ingredients
- Thin pizza crust: A thin base is essential here so it crisps up quickly and doesn't get soggy under the eggs, I usually grab one from the bakery down the street.
- Olive oil: Use good quality oil, it flavors both the menemen and the crust, and a little drizzle at the end makes everything shine.
- Onion: Chop it fine so it melts into the peppers and tomatoes, creating a sweet base that balances the spice.
- Green and red bell peppers: The mix of colors looks vibrant and the peppers add a gentle sweetness and slight char if you cook them long enough.
- Tomatoes: Fresh is best, they break down into a light sauce that keeps the eggs moist and adds that classic menemen tang.
- Eggs: The heart of the dish, cook them just until creamy so they stay soft even after baking.
- Paprika, cumin, and red pepper flakes: These bring warmth and a hint of heat, the cumin especially gives it that unmistakable Turkish flavor.
- Feta cheese: Crumbled on top, it melts slightly and adds a salty creaminess that cuts through the richness of the eggs.
- Flat-leaf parsley: A handful of fresh parsley at the end brightens everything and adds a pop of green.
Instructions
- Heat the oven:
- Preheat to 220°C and let your pizza stone or tray get really hot inside. This ensures the crust crisps up fast without overcooking the eggs.
- Cook the vegetables:
- Heat olive oil in a skillet and sauté the onion and peppers until they soften and smell sweet. Stir in the tomatoes and spices, letting everything simmer until it thickens into a fragrant base.
- Scramble the eggs:
- Turn the heat low and crack the eggs right into the skillet. Stir gently, folding them into the vegetables until they're just set but still glossy and creamy, this takes only a couple of minutes.
- Prepare the crust:
- Lay your pizza crust on parchment paper and brush it lightly with olive oil. This helps it brown and keeps the topping from soaking in.
- Assemble the pizza:
- Spoon the menemen mixture over the crust, leaving a small border, then scatter the feta on top. Slide the whole thing onto the hot stone or tray using the parchment.
- Bake and finish:
- Bake for 8 to 10 minutes until the edges are golden and the topping bubbles. Pull it out, shower it with parsley, slice it up, and serve while it's still steaming.
Pin it One evening, I made this for a friend who had never tried menemen before. She took a bite, closed her eyes, and said it tasted like sunshine and comfort at the same time. That's when I realized this pizza isn't just fusion, it's a little piece of home you can share with anyone.
Serving Suggestions
I love serving this with a simple salad of sliced cucumbers, cherry tomatoes, and black olives dressed with lemon juice and olive oil. The freshness cuts through the richness of the eggs and feta, and it feels like a complete Turkish breakfast spread reimagined for dinner.
Variations to Try
If you want a meaty version, scatter thin slices of Turkish sucuk sausage over the menemen before baking, it crisps up and adds a smoky, spicy kick. For a vegan twist, skip the eggs and feta, and top the crust with extra roasted vegetables and a tahini drizzle instead.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the crust softens a bit. To bring it back to life, reheat slices in a hot skillet or oven at 200°C for a few minutes until the bottom crisps up again. I sometimes crack a fresh egg on top while reheating, and it turns into a whole new breakfast.
- Store covered in the fridge and eat within two days for best texture.
- Reheat in a skillet or oven, never the microwave, to keep the crust from getting soggy.
- If you have extra menemen mixture, it makes a great filling for flatbreads or a topping for toast the next morning.
Pin it This dish taught me that the best recipes come from curiosity and a willingness to break a few rules. I hope it brings as much joy to your table as it has to mine.
Frequently Asked Questions
- → What type of crust works best for this dish?
A large, thin pizza crust offers the best balance of crispiness and structure, complementing the soft menemen topping without overpowering it.
- → How should the vegetables be cooked for ideal texture?
Sauté onions and bell peppers until softened but not browned, then simmer tomatoes with spices to create a rich, slightly thickened base before adding eggs.
- → Can I add extra heat to the topping?
Yes, a pinch of red pepper flakes enhances subtle spice without overwhelming the flavors.
- → Is it necessary to brush olive oil on the crust?
Brushing olive oil helps achieve a golden, crisp crust and adds a layer of rich flavor beneath the topping.
- → How do I ensure the eggs are soft and creamy?
Cook eggs gently over low heat with continuous stirring until just set but still creamy, avoiding overcooking or dryness.
- → What toppings complement this dish well?
Crumbled feta cheese and chopped flat-leaf parsley add salty and fresh notes that balance the warm, spiced eggs and vegetables.