Spicy Gochujang Shakshuka Recipe
This spicy gochujang shakshuka is made of eggs poached in a delicious gochujang tomato sauce. It’s my take on the classic Middle Eastern dish with the addition of gochujang or Korean red pepper paste. The gochujang imparts a sweet, savory, spicy, and bold taste that’s uniquely delicious!
Ingredients
- 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
Instructions
- 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.