Gochujang Shakshuka
Eggs poached in a tomato sauce built around gochujang instead of paprika and cumin, for a Korean-pantry spin on the classic. It comes together in one pan in about 30 minutes, and works just as well for a weeknight dinner as it does breakfast.
Servings: 3 people
Calories: 285kcal
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.
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.
Nutrition
Calories: 285kcal | Carbohydrates: 5.7g | Protein: 13.4g | Fat: 24.1g | Saturated Fat: 5.1g | Cholesterol: 372mg | Sodium: 215mg | Potassium: 203mg | Fiber: 1.2g | Sugar: 3.3g | Calcium: 69mg | Iron: 2mg
