Spicy Gochujang Shakshuka
A spicy twist on the classic shakshuka, featuring gochujang paste for a Korean-inspired flavor. Perfect for a cozy brunch.
Ingredients
Main Ingredients
- 6eggs
- 1onion, finely chopped
- 2clovegarlic, thinly sliced
- 3clovegarlic, crushed
- 1medium green pepper, diced
- 1medium yellow pepper, diced
- 4medium tomatoes, grated
- 3tbspgochujang paste
- 1tspcumin
- 1tspsmoked paprika
- salt, to taste
- 1/2cupwater
- olive oil, for cooking
- fresh bread or baguette, for serving
How to make Spicy Gochujang Shakshuka
Prepare the Base
Heat a pan over medium heat and add a drizzle of olive oil.
Add the thinly sliced garlic and chopped onion, cooking until the garlic is fragrant and the onion becomes translucent.
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
Add the grated tomatoes and gochujang paste to the pan, stirring well to combine.
Season with salt, cumin, and smoked paprika, mixing until all ingredients are incorporated.
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
Use a spatula to create small pockets in the sauce, and carefully break an egg into each pocket.
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
For a richer flavor, use ripe tomatoes.
Adjust the level of spiciness by adding more or less gochujang paste.
