# What You Need:
→ Pizza Base
01 - 1 large thin pizza crust, 12 inches diameter
→ 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 - 60 grams crumbled feta cheese
13 - 2 tablespoons chopped flat-leaf parsley
→ Assemble
14 - 1 tablespoon olive oil for brushing crust
# How To Make:
01 - Preheat 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. Add chopped onion and diced green and red bell peppers. Cook for 4 to 5 minutes until softened.
03 - Add finely chopped tomatoes, paprika, ground 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 into the skillet and stir gently, cooking until softly scrambled and creamy, about 2 to 3 minutes. Season with salt and black pepper.
05 - Place pizza crust on parchment paper and brush lightly with 1 tablespoon olive oil.
06 - Spoon menemen topping evenly over the crust, leaving a small border. Sprinkle evenly with crumbled feta cheese.
07 - Transfer pizza with parchment to preheated stone or baking 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.
