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.
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.