This Gochujang Shakshuka is a bold, spicy twist on the classic dish, with perfectly poached eggs tucked into a rich tomato sauce infused with gochujang. If you love the sweet-spicy comfort of tteokbokki and the addictive savory vibe of mayak eggs, you’re going to be very into this. It’s an easy shakshuka recipe you can make any night of the week, cozy enough for dinner, but just as perfect as breakfast shakshuka when you’re craving something warm and satisfying.
If you love egg shakshuka with heat, this one delivers.
A flavorful Korean-inspired shakshuka dish, featuring a rich, spicy sauce, eggs, and crusty bread.
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I’ve tried classic shakshuka, and I love it, but I’ll be honest, I love this gochujang version even more.
One pantry staple we can’t live without is gochujang red chili pepper paste. Ever since my family fell hard for tteokbokki, we keep it stocked in the fridge at all times. That deep, savory heat inspired me to create this Gochujang Shakshuka, giving the traditional dish an exciting Korean-inspired twist.
It still has the cozy, comforting feel of shakshuka, just with bolder flavor and a little extra attitude.
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Why You'll Love This Recipe
- Bold, spicy flavor with a Korean twist
- An easy recipe for shakshuka using simple ingredients
- Works for breakfast, lunch, or dinner
- One-pan comfort food (minimal dishes)
- Uses pantry staples like tomatoes and gochujang
- Customizable for spice level and add-ins.
If you’re looking for the best shakshuka recipe with a spicy upgrade, this one’s a keeper.
What is Shakshuka?
Shakshuka (pronounced shahk-SHOO-kah)is a North African and Middle Eastern dish made with eggs poached in a spiced tomato sauce.
It originated in North Africa, particularly Tunisia, and later became popular across the Middle East, especially in Israel. While this version isn’t an authentic shakshuka, it keeps the heart of the classic dish and adds a spicy gochujang twist that works beautifully.
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: crushed tomatoes or tomato sauce work well
- Bell peppers: red or yellow for a sweeter flavor
- Extra heat: cayenne pepper or fresh chiles
- Protein: sausage or chorizo
- Veggies: spinach, zucchini, mushrooms, or eggplant
Gochujang Substitutes (If You’re Out)
No gochujang in the fridge? It happens. While gochujang has a unique fermented, sweet-heat flavor, these swaps still make a delicious shakshuka.
Best gochujang substitutes for shakshuka:
- Sambal oelek + honey or sugar- Closest heat level. Add 1–2 teaspoons sweetener.
- Sriracha + miso paste - Heat plus savory depth. Use a 2:1 ratio (more sriracha).
- Chili garlic sauce - Slightly sharper, still works great in tomato sauce.
- Red pepper paste (Turkish or Mediterranean) - Milder, add extra chili powder if needed.
- Tomato paste + chili powder + soy sauce - Not authentic, but very effective in a pinch.
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 spinach, zucchini, mushrooms, or eggplant
- Cheesy shakshuka: feta, goat cheese, or Parmesan
- Spicy shakshuka: fresh chiles or cayenne
- Meaty shakshuka: sausage, chorizo, or ground beef
- Vegan shakshuka: chickpeas or tofu instead of eggs
What to Serve with Shakshuka
- Crusty Bread
- Korean Garlic Bread
- Steamed Rice or quinoa
- Pita, homemade Naan or Flatbread
- Fresh Salad or Roasted Vegetables
Rose's Top Tips
- Let the sauce thicken before adding eggs
- Create wells so eggs stay in place
- Cover the pan for evenly cooked eggs
- Adjust gochujang amount to control heat
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.
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Spicy Gochujang Egg Shakshuka
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 and 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.3 tablespoon olive oil, 2 cloves garlic, minced, ¼ cup onion, chopped
- Add crushed tomatoes, gochujang chili paste, paprika, cumin, chili powder, salt, and pepper. Stir well to combine.1 can diced or crushed tomatoes, 2 teaspoon gochujang chili paste, ¼ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon chili powder, salt and pepper
- Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Add bell peppers.½ cup green bell pepper
- Create small wells in the sauce and crack the eggs into each well. Season the eggs lightly with salt and pepper.3 whole eggs
- 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.green parsley or cilantro
- 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.