Spicy Gochujang Shakshuka Recipe

Spicy Gochujang Shakshuka Recipe

Servings 2 -3 people
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 15 oz canned whole tomatoes
  • 4 eggs
  • 1 red bell pepper deseeded and diced
  • 1 medium onion diced
  • 1 serrano pepper diced
  • 3 garlic cloves thinly sliced
  • 2 tbsp gochujang (Korean red chili paste) to taste
  • 1 tsp gochugaru (Korean red chili flakes) substitute with red chili flakes
  • 1 tsp paprika
  • 1 tsp coriander
  • 2 tbsp cilantro roughly chopped
  • 2 tbsp olive oil

Garlic Bread

  • 4-5 slices bread
  • 2 tbsp olive oil
  • 1 garlic clove


  • Preheat oven to 350F or 175C.
  • Heat a large oven-proof skillet over medium heat then drizzle in olive oil.
  • Add the bell peppers, onion, pepper, and garlic. Saute for 2 to 3 minutes.
  • Add gochugaru and gochujang and mix well for about 1 to 2 minutes.
  • Add the canned whole tomatoes and smash them into small chunks using a spatula or wooden spoon.
  • Season with paprika, coriander, salt and pepper then mix well.
  • Allow the sauce to reduce into a thick pasta sauce consistency, about 3 to 4 minutes.
  • Using a spatula or spoon, make 4 dimples in the sauce. Carefully crack the eggs into each dimple.
  • Bake for 8 to 10 minutes, or until the egg whites have set.
  • Season the eggs with flakey salt, pepper, and paprika.
  • Garnish with cilantro and serve with toasted garlic bread.

Garlic Bread Instructions

  • Drizzle olive oil on both sides of each slice of bread. Toast it in a pan over medium-low heat until lightly browned.
  • While the bread is still warm, rub the garlic clove onto both sides of the bread to infuse the garlic flavor.
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Fusion

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