Spicy Gochujang Shakshuka
A spicy twist on the classic shakshuka, featuring gochujang paste for a Korean-inspired flavor. Perfect for a cozy brunch.
Ingredients
Main Ingredients
- 6eggs
- 1onion, finely chopped
- 2clovegarlic, thinly sliced
- 3clovegarlic, crushed
- 1medium green pepper, diced
- 1medium yellow pepper, diced
- 4medium tomatoes, grated
- 3tbspgochujang paste
- 1tspcumin
- 1tspsmoked paprika
- salt, to taste
- 1/2cupwater
- olive oil, for cooking
- fresh bread or baguette, for serving
Nutrition (per serving)
Calories
17.5kcal (0.88%)
Protein
0.5g (1%)
Carbs
3.8g (1.36%)
Sugars
1.3g (2.5%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Spicy Gochujang Shakshuka
Prepare the Base
Heat a pan over medium heat and add a drizzle of olive oil.
Add the thinly sliced garlic and chopped onion, cooking until the garlic is fragrant and the onion becomes translucent.
Stir in the crushed garlic, diced green and yellow peppers, and cook until the peppers soften, about 3-4 minutes.
Add Tomatoes, Gochujang, and Spices
Add the grated tomatoes and gochujang paste to the pan, stirring well to combine.
Season with salt, cumin, and smoked paprika, mixing until all ingredients are incorporated.
Pour in 1/2 cup of water to create a sauce, then lower the heat and let it simmer for about 6 minutes until it thickens slightly.
Add Eggs and Cook to Preference
Use a spatula to create small pockets in the sauce, and carefully break an egg into each pocket.
Cover the pan and cook over very low heat, letting the eggs poach gently in the sauce for 1-3 minutes, or until they reach your desired doneness.
Nutrition (per serving)
Nutrition (per serving)
Calories
17.5kcal (0.88%)
Protein
0.5g (1%)
Carbs
3.8g (1.36%)
Sugars
1.3g (2.5%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For a richer flavor, use ripe tomatoes.
Adjust the level of spiciness by adding more or less gochujang paste.
FAQS
How can I make Spicy Gochujang Shakshuka vegetarian or vegan?
To make Spicy Gochujang Shakshuka vegetarian, simply omit the eggs and replace them with tofu or chickpeas for added protein. For a vegan version, you can use silken tofu instead of eggs, adding it to the sauce in small pieces and allowing it to warm through.
What are some good substitutions for gochujang in shakshuka?
If you don't have gochujang, you can substitute it with a mix of miso paste and a bit of chili powder for heat. Alternatively, a combination of sriracha and a touch of soy sauce can also mimic the flavor profile, though it will be less sweet.
How should I store leftover Spicy Gochujang Shakshuka?
To store leftover Spicy Gochujang Shakshuka, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
What can I serve with Spicy Gochujang Shakshuka for a complete meal?
Spicy Gochujang Shakshuka pairs wonderfully with fresh bread or a crusty baguette for dipping. You can also serve it with a side salad or some pickled vegetables to balance the spice and add freshness to the meal.
What is the best way to achieve perfectly poached eggs in shakshuka?
To achieve perfectly poached eggs in your Spicy Gochujang Shakshuka, create small pockets in the sauce with a spatula and gently crack the eggs into each pocket. Cover the pan and cook over very low heat for 1-3 minutes, keeping an eye on them until the whites are set but the yolks remain runny, or cook longer for firmer yolks.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia