Piment d'Ville Shakshuka

Piment d'Ville Shakshuka

Shakshuka is a traditional Turkish dish made of tomatoes, peppers, and eggs served in the pan it is cooked in, with a big piece of crusty bread for dipping. While its roots are North African, shakshuka gained huge popularity in mainstream Israeli food culture. It's become a hip food for the American brunch scene, but also makes for a great lunch or dinner. 

Ingredients:
3 tablespoons olive oil, plus additional for bread
1 tablespoon Piment d’Ville, plus additional for sprinkling
½ teaspoon ground cumin
½ teaspoon ground coriander
2 cloves garlic, peeled and sliced
¾ cup diced onion
½ cup diced zucchini 
½ cup diced bell pepper
¼ cup pitted olives
Salt
1 14-ounce can crushed tomatoes or tomato sauce
4 eggs
4 ounces feta, crumbled
Chopped parsley or cilantro
Crusty bread, to serve

Serves 2

Preheat oven to 375°F, placing rack in center of oven.

Add oil and Piment to a large, oven-safe skillet and place over burner on medium heat. 

Stir Piment and oil together to bloom until oil has an orange color and a sunny aroma. Remove a tablespoon of Piment oil and set aside. 

Add cumin, coriander, garlic and onion to pan and stir to coat in the oil, increasing heat to medium-high and cooking until the onions begin to turn translucent. 

Add zucchini and bell pepper and sauté, cooking until the vegetables are sizzling, about 3 minutes. Season with salt. Add olives and crushed tomatoes, stirring to combine. Bring the vegetable mixture to a simmer, and allow to cook until the mixture loses its watery appearance, about 5 to 8 minutes. Taste and season with salt and more Piment as necessary. 

Remove from heat and, using a spoon, create wells in the tomato sauce. Crack an egg into each well. Season the tops of the eggs with Piment and salt and transfer the pan to the oven. 

Bake until egg whites are set and yolks are just wobbly, about 7 to 9 minutes. 

Remove from oven and sprinkle feta over top to melt slightly. Swizzle reserved Piment oil over top and sprinkle with parsley or cilantro. Serve with crusty olive oil toasted bread. 

Recipe and photo by Emily Teel