This Gochujang Shakshuka brings a bold and spicy twist to the classic dish, combining perfectly poached eggs with a rich, gochujang-infused tomato sauce. It’s an irresistible meal that’s quick and easy to prepare, perfect for breakfast, lunch, or dinner when you’re craving something flavorful and satisfying!
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I’ve tried the classic shakshuka, and I must say, I love this gochujang version even more. It’s the perfect balance of savory, spicy, and comforting.
One pantry staple we can't live without is gochujang red chili pepper paste. Ever since my family fell in love with tteokbokki, we always keep it stocked in the fridge. Gochujang’s versatile flavor inspired me to create this Gochujang Shakshuka, giving the traditional dish an exciting Asian twist. This recipe combines a rich, spicy tomato base with the deep, complex flavors of gochujang for a meal that satisfies my family’s craving for Korean-inspired heat.
Best of all, it’s easy to make and bound to become a favorite. Whether you enjoy it for breakfast, lunch, or dinner, the combination of poached eggs and savory tomato-gochujang sauce never disappoints. Plus, if you love serving eggs with Filipino breakfast staples like longganisa or tocino, you’ll love this dish!
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Why You'll Love This Recipe?
- Bold and spicy flavor with a Korean twist
- Quick and easy to prepare with simple ingredients
- Perfect for breakfast, lunch, or dinner
- Satisfies your craving for heat and savory goodness
- Uses pantry staples like gochujang
- Family-friendly and customizable
What is Shakshuka?
Shakshuka (pronounced shahk-SHOO-kah) is a North African and Middle Eastern dish. It features eggs poached in a flavorful tomato sauce.
Originating in North Africa, it’s become popular across the Middle East, especially in Israel. The dish is beloved for its simplicity, robust flavor, and versatility.
Ingredients
- Olive Oil: For sautéing the vegetables and aromatics.
- Aromatics: Garlic and onion provide the base flavor for the sauce.
- Fresh or Canned Diced Tomatoes: The heart of the shakshuka sauce.
- Gochujang Red Chili Pepper Paste: Adds depth and heat to the dish.
- Green Bell Pepper: Adds a mild sweetness and texture to the sauce.
- Spices: Paprika, cumin, and chili powder for added warmth and flavor.
- Eggs: Poached to perfection in the savory sauce.
- Garnish: Cilantro or parsley to brighten the dish and add freshness.
See recipe card for quantities.
Substitution and Addition
- Tomatoes: Use crushed tomatoes or tomato sauce instead of diced.
- Bell Peppers: Substitute with red or yellow bell peppers for a sweeter taste.
- Eggs: Try adding soft-boiled eggs for a different texture.
- Spices: Add smoked paprika or cayenne pepper for more heat.
- Garnish: Swap cilantro or parsley for scallions or microgreens.
How to Make Gochujang Shakshuka?
- Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic and cook until translucent.
- Add crushed tomatoes and stir.
- Add gochujang and the spices. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Add in the green bell pepper and cook for about 3 minutes.
- Create small wells in the sauce and crack the eggs into each well. Season the eggs lightly with salt and pepper.
- Cover the skillet and cook on medium-low heat for 8-10 minutes, or until the eggs are cooked to your liking (slightly runny yolks are traditional).
- Remove from heat and garnish with chopped cilantro or parsley.
Shakshuka Variations
- Vegetable Shakshuka: Add vegetables like spinach, zucchini, mushrooms, or eggplant to the sauce for extra nutrition and flavor.
- Cheesy Shakshuka: Sprinkle crumbled feta, goat cheese, or grated Parmesan over the shakshuka just before serving for a creamy, tangy addition.
- Spicy Shakshuka: Increase the heat by adding chopped fresh chili peppers or a pinch of cayenne pepper to the sauce.
- Meaty Shakshuka: Add cooked sausage, chorizo, or ground beef to the tomato-gochujang sauce for a heartier meal.
- Vegan Shakshuka: Substitute the poached eggs with firm tofu cubes or chickpeas to make the dish vegan-friendly.
Pairing Suggestion
- Crusty Bread: Perfect for soaking up the rich, spicy sauce.
- Korean Garlic Bread: Another bold pairing for this spicy dish.
- Steamed Rice: A simple side that complements the bold flavors.
- Quinoa: Adds a healthy, protein-packed base to the meal.
- Pita, homemade Naan or Flatbread: Perfect for dipping and scooping the sauce and eggs.
- Fresh Salad: A light, refreshing side with mixed greens, cucumber, and a tangy vinaigrette.
- Roasted Vegetables: Adds a hearty, nutritious element to the dish.
Storage and Freezing Instruction
Store the cooled tomato-gochujang sauce and poached eggs separately in airtight containers in the refrigerator for up to 3 days.
For freezing, store only the sauce in a freezer-safe container for up to 3 months. Reheat the sauce in a skillet and poach fresh eggs when ready to serve.
Cooking Tip
- Simmer the sauce until it thickens slightly before adding the eggs.
- Use a spoon to create wells in the sauce to keep the eggs intact while cooking.
- Cover the skillet to help the eggs cook evenly without overcooking the yolks.
- Adjust the heat to your liking by increasing or decreasing the amount of gochujang.
Recipe FAQs
Shakshuka originates from North Africa and is widely popular in the Middle East.
Shakshuka is often eaten with bread, pita, or rice to soak up the sauce.
Shakshuka sauce is typically made with tomatoes, peppers, onions, garlic, and spices.
Gochujang is used to add spice and umami to dishes like stir-fries, marinades, or sauces.
Yes, gochujang is best used as a cooking ingredient rather than eaten raw due to its intense flavor.
Other Breakfast Recipes
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Recipe
Gochujang Shakshuka Recipe
Equipment
- 1 heavy bottom pan
Ingredients
- 3 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- 1 can diced or crushed tomatoes 15 oz
- 2 teaspoon gochujang chili paste add more to your liking
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ½ cup green bell pepper
- 3 whole eggs
- salt an pepper
- green parsley or cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onions and cook until translucent.
- Add crushed tomatoes, gochujang chili paste, paprika, salt, and pepper. Stir well to combine.
- Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Create small wells in the sauce and crack the eggs into each well. Season the eggs lightly with salt and pepper.
- Cover the skillet and cook on medium-low heat for 5-7 minutes, or until the eggs are cooked to your liking (slightly runny yolks are traditional).
- Remove from heat and garnish with chopped cilantro or parsley.
- Serve hot with crusty bread or steamed rice.
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Notes
- Simmer the sauce until it thickens slightly before adding the eggs.
- Use a spoon to create wells in the sauce to keep the eggs intact while cooking.
- Cover the skillet to help the eggs cook evenly without overcooking the yolks.
- Adjust the heat to your liking by increasing or decreasing the amount of gochujang.
Valerie says
How much paste am i supposed to add????
Rose Sioson says
Hi Valerie!! I'd start with 2 teaspoons but you can add more to your liking.