Spicy Gochujang Shakshuka

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Diana Opoti (@dianaopotieats)

A spicy twist on the classic shakshuka, featuring gochujang paste for a Korean-inspired flavor. Perfect for a cozy brunch.

Prep Time
15min
Cook Time
20min
Total Time
35min
Spicy Gochujang Shakshuka recipe

Ingredients

4 Servings
(1 serving = one portion with bread)

Main Ingredients

  • 6
    eggs
  • 1
    onion, finely chopped
  • 2clove
    garlic, thinly sliced
  • 3clove
    garlic, crushed
  • 1
    medium green pepper, diced
  • 1
    medium yellow pepper, diced
  • 4
    medium tomatoes, grated
  • 3tbsp
    gochujang paste
  • 1tsp
    cumin
  • 1tsp
    smoked paprika
  • salt, to taste
  • 1/2cup
    water
  • olive oil, for cooking
  • fresh bread or baguette, for serving

How to make Spicy Gochujang Shakshuka

Prepare the Base

  1. Heat a pan over medium heat and add a drizzle of olive oil.

  2. Add the thinly sliced garlic and chopped onion, cooking until the garlic is fragrant and the onion becomes translucent.

  3. Stir in the crushed garlic, diced green and yellow peppers, and cook until the peppers soften, about 3-4 minutes.

    Step 1.1: Stir in the crushed garlic, diced green and yellow peppers, and cook until the peppers soften, about 3-4 minutes

Add Tomatoes, Gochujang, and Spices

  1. Add the grated tomatoes and gochujang paste to the pan, stirring well to combine.

  2. Season with salt, cumin, and smoked paprika, mixing until all ingredients are incorporated.

    Step 2.1: Season with salt, cumin, and smoked paprika, mixing until all ingredients are incorporated
  3. Pour in 1/2 cup of water to create a sauce, then lower the heat and let it simmer for about 6 minutes until it thickens slightly.

Add Eggs and Cook to Preference

  1. Use a spatula to create small pockets in the sauce, and carefully break an egg into each pocket.

    Step 3.1: Use a spatula to create small pockets in the sauce, and carefully break an egg into each pocket
  2. Cover the pan and cook over very low heat, letting the eggs poach gently in the sauce for 1-3 minutes, or until they reach your desired doneness.

    Step 3.1: Cover the pan and cook over very low heat, letting the eggs poach gently in the sauce for 1-3 minutes, or until they reach your desired doneness

Tips & Tricks

  1. For a richer flavor, use ripe tomatoes.

  2. Adjust the level of spiciness by adding more or less gochujang paste.

FAQS

  1. Can I use a different type of pepper instead of green and yellow peppers?

    Yes, you can substitute with any bell pepper or even use spicy peppers like jalapeños for an extra kick.

  2. What can I serve with Spicy Gochujang Shakshuka?

    This dish pairs well with fresh bread or a baguette for dipping, but you can also serve it with rice or a side salad.

  3. How can I adjust the spiciness of the dish?

    You can adjust the amount of gochujang paste to your taste. Start with less and add more if you prefer a spicier flavor.

  4. Can I make this recipe vegetarian or vegan?

    The recipe is already vegetarian, but to make it vegan, you can skip the eggs and serve the sauce as a standalone dish or with tofu.

  5. How do I know when the eggs are done cooking?

    The eggs are done when the whites are set but the yolks are still slightly runny. Cook them longer if you prefer firmer yolks.

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Diana Opoti

(@dianaopotieats)

Self taught cook making restaurant style food. ...

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