This take on delicious Shakshuka (with is a classic Middle Eastern dish of eggs poached in a simmering, flavorful tomato sauce), adds a little Korean flair to the mix: Gochujang.
Gochujang is a Korean hot pepper paste that’s a little sweet and a little spicy — and I thought it could be a fun addition to one of my favorite lazy weekend morning breakfasts. And guess what? It IS!
Spicy Shakshuka Ingredients
Here’s what you’ll need for this dish:
Eggs: Obviously!
Tomatoes: Chopped.
Onions and peppers: I sliced them thin for this recipe, but I’ve also chopped them for other shakshuka occasions.
Garlic: For flavor.
Tomato paste: For richness.
Gochujang: This Korean paste can be found in local supermarkets, or grab this one if it’s hard to track down where you live.
Spices: You’ll be using paprika, cumin, coriander, chili powder, salt, black pepper and red pepper flakes for this recipe.
Parsley: For garnish.
How to Make Spicy Shakshuka
Here’s how I make this dish:
Step 1: Prep your ingredients.
Get all of your chopping and slicing out of the way now so that once you start cooking you’re ready to move.
Step 2: Cook your pepper, onions and garlic.
Add a bit of olive oil to your pan (I used a cast iron skillet) and add the peppers, onions and a pinch of salt. Once those soften (about 6 minutes), add the garlic and cook until fragrant (about one minute).
Step 3: Cook the sauce.
Next add the tomatoes, tomato paste, spices and gochujang. Give everything a big stir, then lower the heat, cover and let simmer for about 15–18 minutes, or until the tomatoes break down enough to become saucey.
Step 4: Add the eggs.
Now with the back of your wooden spoon, make little wells in the sauce, like these:
I make one at a time (leaving room for 6 wells). Then, crack your egg into the well.
Once all the eggs are added, add salt & pepper, cover and let cook until the eggs are cooked to your liking (about 5–8 minutes, depending on preference). Garnish with parsley and serve alongside some crusty bread.
Spicy Shakshuka
Ingredients
- 6 eggs
- 3 tomatoes chopped
- 1 bell pepper thinly sliced
- 1 medium onion thinly sliced
- 4 garlic cloves chopped
- 1-2 tbs gochujang
- 1 tbs tomato paste
- 2 teaspoon paprika
- 1.5 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- salt and pepper to taste
- Pinch red pepper flakes
Instructions
- Add a bit of olive oil to a skillet. Once warm, add the peppers and onions and let cook until soft, about 8 minutes. Then add the garlic and let cook for one minute.
- Add the tomatoes, tomato paste, gochujang and spices. Stir, lower the heat and cover. Let simmer for 15–18 minutes, or until the tomatoes break down enough to form a sauce.
- With the back of wooden spoon, create 6 wells in the sauce and crack one egg into each well. (I do this one at a time, or else the holes will close up.) Season eggs with salt and pepper.
- Cover and let cook 5–8 minutes, or until the eggs are cooked to your liking. Sprinkle with freshly chopped parsley and serve with some warm, crusty bread.
Stevie G
Tasty! Didn’t have bread so I cooked up some crispy tofu and had a side of rice. Great flavor!