A flavorful fusion of creamy eggs, peppers, tomatoes, and feta on a crispy thin crust.
# What You'll Need:
→ Pizza Base
01 - 1 large thin pizza crust (12 inches)
→ Menemen Topping
02 - 2 tbsp 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 tsp paprika
09 - 1/2 tsp ground cumin
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt and black pepper, to taste
12 - 2 oz feta cheese, crumbled
13 - 2 tbsp flat-leaf parsley, chopped
→ Assembly
14 - 1 tbsp olive oil (for brushing crust)
# How To Make It:
01 - Preheat the oven to 425°F. Place a pizza stone or baking tray inside to heat.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and both bell peppers, sauté for 4 to 5 minutes until softened.
03 - Add chopped tomatoes, paprika, cumin, and red pepper flakes if using. Simmer for 5 minutes until tomatoes are softened and mixture thickens slightly.
04 - Lower heat to low. Crack eggs directly into skillet. Stir gently and cook 2 to 3 minutes until softly scrambled and creamy. Season with salt and black pepper.
05 - Place pizza crust on parchment paper. Brush crust lightly with 1 tbsp olive oil.
06 - Spread menemen mixture evenly over crust, leaving a small border. Sprinkle with crumbled feta cheese.
07 - Transfer pizza with parchment to preheated stone or tray. Bake 8 to 10 minutes until crust is crisp and topping bubbles.
08 - Remove from oven. Garnish with chopped parsley. Slice and serve immediately.
