# Components:
→ Pizza Base
01 - 1 large thin pizza crust, approximately 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 - ½ tsp paprika
09 - ½ tsp ground cumin
10 - ¼ tsp red pepper flakes (optional)
11 - Salt and black pepper, to taste
12 - 2 oz crumbled feta cheese
13 - 2 tbsp chopped flat-leaf parsley
→ Assemble
14 - 1 tbsp olive oil for brushing crust
# Directions:
01 - Preheat the oven to 425°F and place a pizza stone or baking tray inside to heat.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion and bell peppers until softened, about 4 to 5 minutes.
03 - Add chopped tomatoes, paprika, cumin, and red pepper flakes if using. Simmer for 5 minutes until tomatoes soften and the mixture thickens slightly.
04 - Reduce heat to low. Crack eggs directly into the skillet and stir gently until soft scrambled and just set, approximately 2 to 3 minutes. Season with salt and pepper.
05 - Place the pizza crust on parchment paper and lightly brush with 1 tablespoon olive oil.
06 - Evenly spoon the menemen mixture over the crust, leaving a small border. Sprinkle with crumbled feta cheese.
07 - Transfer the pizza with the parchment paper onto the preheated stone or tray. Bake for 8 to 10 minutes until crust is crisp and topping bubbles.
08 - Remove from oven, garnish with chopped parsley, slice and serve immediately.
