Spicy Shakshuka (with Gochujang)

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

This Middle Eastern-inspired dish consists of eggs cooked in a simmering tomato sauce, but with one twist: Korean hot chili paste, Gochujang.

Course Breakfast

Cuisine Middle Eastern

Keyword gochujang, shakshuka

Prep Time 10

Cook Time 22

Servings 3 people

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.