Recipe by Kemal Turksonmez

Hey everyone, Finn Naylor here! As someone marrying into a Turkish family, I’m thrilled to share my fiancé Kemal’s delicious Shakshuka recipe, also known as “Menemen” in Turkish. This dish is Kemal’s go-to breakfast recipe year-round and is perfect for using up leftover ingredients on the last day of vacation. We love pairing it with Rosemont-made focaccia, which is soft, crusty, and full of herbs and high-quality olive oil.


Serves 2

  • 2 Tomatoes
  • 2-4 Peppers (Sweet Peppers for people who are sensitive to spice, Sivri Biber for a spicier option)
  • 4 Eggs
  • 2 Tbsp olive oil
  • 1 tsp Greek oregano (Italian oregano can be used as a substitute)
  • (Use only if you don’t have enough fresh tomatoes) 1 Tbsp tomato paste


  1. Prepare the Ingredients: Julienne the peppers and cut the tomatoes into small cubes.
  2. Heat the Pan: Bring your pan up to low-medium heat and add the olive oil.
  3. Cook the Peppers: Add the peppers to the pan. Sauté them while stirring constantly for 15-20 minutes or until they are caramelized.
  4. Add Tomato Paste: Once the peppers are caramelized, add 1 Tbsp of tomato paste (if using). Cook the tomato paste down for 2 minutes while stirring.
  5. Add Tomatoes: Add the tomatoes to the pan and cook them down until 50% of the liquid has evaporated.
  6. Seasoning: Add oregano to the pan and salt and pepper the tomatoes to taste.
  7. Cook the Eggs: Crack the eggs into the pan. Cover the top of the pan and cook until the eggs are done to your liking.
  8. Finish and Serve: Finish off with salt, pepper, and oregano to your preference.


  • If you prefer a spicier dish, use Sivri Biber or add more chili flakes.
  • This dish is perfect for brunch gatherings. Just double the recipe and use a larger pan to accommodate more eggs.

Enjoy this hearty and flavorful breakfast with a slice of our favorite Rosemont-made focaccia!