Save My neighbor Ayşe brought over a homemade menemen one Sunday morning—eggs scrambled with tomatoes and peppers in a style I'd never encountered before. The flavors were so bright and alive that I couldn't stop thinking about them for days. Then one evening, staring at leftover pizza dough in my fridge, it hit me: what if these two worlds collided on a crust? The experiment worked so well that it's now become my go-to move when I want something familiar but surprising.
I made this for a small dinner party last spring, and watching people's faces light up when they realized what they were eating—not quite eggs, not quite pizza—was genuinely delightful. Someone asked for the recipe before the plate was even empty, which told me everything I needed to know about whether this fusion actually worked.
Ingredients
- Large thin pizza crust (store-bought or homemade, about 30 cm / 12 inches): You'll want something sturdy enough to hold the wet topping without collapsing, but thin enough to stay crispy underneath.
- Olive oil: Good quality makes a real difference—use it generously and without apology.
- Medium onion, finely chopped: The backbone of menemen; dice it small so it melts into the eggs rather than staying chunky.
- Green and red bell peppers (1 of each), diced: These give brightness and sweetness that balance the spices.
- Medium tomatoes, finely chopped (2): Fresh ones are crucial; canned will work in a pinch but won't have the same character.
- Large eggs (4): You want them to stay creamy, so don't cook them hard—soft scrambled is the goal.
- Paprika and ground cumin (1/2 tsp each): These warm spices are what make menemen taste like itself.
- Red pepper flakes (1/4 tsp, optional): Add these only if you want heat; otherwise the dish is naturally gentle.
- Salt and black pepper: Season thoughtfully throughout, not just at the end.
- Feta cheese, crumbled (60 g): The tanginess cuts through the richness and adds a salty anchor.
- Flat-leaf parsley, chopped (2 tbsp): Fresh herbs at the end bring everything alive.
Instructions
- Heat your oven and get the crust ready:
- Preheat to 220°C (425°F) with a pizza stone or baking tray inside—this matters because you want the bottom to crisp up fast. Brush your crust lightly with olive oil on parchment paper while you work on the topping.
- Build the flavor base:
- Heat 2 tbsp olive oil in a large skillet over medium heat and add your onion and bell peppers. Let them soften for about 4–5 minutes, stirring occasionally until they're tender and starting to release their sweetness. You want to hear them sizzle gently—that's when you know the oil is hot enough.
- Deepen with tomatoes and spices:
- Stir in your chopped tomatoes, paprika, cumin, and red pepper flakes if you're using them. Simmer everything for 5 minutes so the tomatoes break down and the spices bloom into the oil. This is when your kitchen will smell incredible—that's your cue that the flavors are marrying together.
- Scramble the eggs gently:
- Turn the heat down to low, crack your eggs directly into the skillet, and stir gently and constantly until they're softly scrambled and just barely set, still creamy. This takes about 2–3 minutes and requires your attention—rush it and you get rubbery eggs, which defeats the whole purpose. Season with salt and pepper to taste.
- Assemble and bake:
- Spoon the menemen mixture evenly over your oiled crust, leaving a small border so the edges can crisp. Scatter your crumbled feta all over the top, then carefully transfer the whole thing (parchment and all) to your hot stone or tray. Bake for 8–10 minutes until the crust is golden and crispy underneath and the topping is bubbling at the edges.
- Finish and serve:
- Pull it out of the oven, scatter your fresh parsley over the top, slice while it's hot, and serve immediately. The contrast of hot eggs and crispy crust is only perfect for those first few minutes.
Save There was a moment during one of these dinners when my partner took a bite, closed his eyes, and just said nothing for a full ten seconds. When he opened them, he smiled and asked if I could make this every week. That's when I knew this wasn't just a fun experiment—it had become something worth making again and again.
Why This Works as Fusion
Menemen and pizza shouldn't make sense together on paper, but they do because they're both about simplicity layered with flavor. The pizza crust provides structure and crispness, while menemen is all soft, spiced warmth—together they create a dish that's textured and interesting without being complicated. It's the kind of food that feels personal because you made a choice to put these two things together.
Making It Your Own
This recipe is flexible, which is part of its charm. You can add sliced Turkish sucuk sausage for richness, swap the peppers for whatever you have on hand, or even scatter some olives across the top if you're feeling it. The core of menemen—onions, tomatoes, eggs, and warming spices—is what matters. Everything else is just your kitchen talking back to you.
Serving and Storage
This is best eaten the moment it comes out of the oven when the contrast between crispy crust and soft eggs is at its peak. A simple side salad of cucumbers, tomatoes, and olives is all you need alongside it. If you somehow have leftovers, they'll keep in the fridge for a day or two, but reheating will soften the crust—better to eat them cold straight from the fridge if you must.
- Drizzle a little extra olive oil over everything right before serving for richness.
- Serve with Turkish tea or strong coffee on the side.
- This feeds 4 people as a main course or makes an elegant brunch for 6 if you keep the portions generous.
Save This dish reminds me that the best recipes are born from paying attention to what delights you, then trusting yourself to experiment. Make it once, make it again, and it becomes yours.
Cooking Questions
- → What is the best crust to use?
A thin and crispy pizza crust works best to provide a sturdy base while allowing the topping to shine without overwhelming the dish.
- → How can I make the menemen topping flavorful?
Sauté onions and bell peppers until soft, then simmer with fresh tomatoes and spices like paprika and cumin to develop rich, vibrant flavors.
- → Can I adjust the heat level?
Yes, adding red pepper flakes enhances the spiciness, but this is optional if you prefer a milder flavor.
- → Is feta cheese essential?
Feta adds a creamy, tangy contrast that complements the savory topping, but you can substitute with other cheeses if desired.
- → How to achieve soft yet set scrambled eggs?
Cook the eggs gently over low heat, stirring softly until just set to keep them creamy and tender.