I’ve made shakshuka before, but this gochujang shakshuka sets itself apart with the use of a spicy-sweet Korean condiment and an herbaceous oil drizzled over the top.
To me, shakshuka is the ultimate brunch or breakfast-for-dinner recipe. Essentially it is a dish of eggs that have been lightly poached in tomato sauce, and it is all at once comforting, filling, and fresh. It is a traditional breakfast in Israel, generally made with bell peppers and cayenne, but this recipe replaces those more traditional flavors with a spicy-sweet Korean condiment. And because no shakshuka would be complete without a punch of herbaceous brightness, I topped my gochujang shakshuka with a simple herb oil made from garlic, lemon juice, parsley, cilantro and chives, bringing even more brightness and acidity to an already flavor-complex but otherwise simple recipe.
WHAT IS GOCHUJANG
Gochujang is a spicy fermented condiment that’s used frequently in Korean cooking. It’s one of those powerhouse ingredients that packs a huge punch of flavor in one simple ingredient. It is sweet, savory, spicy and tangy all at once. That makes it perfect for a ton of different applications, and especially for this gochujang shakshuka. The sweetness of the gochujang perfectly bumps up the sweetness of the tomato, while its tanginess plays off of the herb oil’s lemon notes. And anyone who loves to douse their eggs in hot sauce is sure to be happy with the spicy kick that this condiment brings to the dish.
Most shakshuka recipes you’ll find online call for canned tomatoes. And while there’s absolutely nothing wrong with using them, I actually prefer to use fresh tomatoes for my shakshuka. If you can get your hands on some really nice fresh tomatoes, they simply taste better than the ones you find in the can. Plus, you can make your shakshuka more customizable by using fresh tomatoes. Want a thicker sauce? Cook them down for longer. Like your tomato sauce on the thinner side? Blend up the tomatoes first for a thin sauce. I also think fresh tomatoes cook a little faster than their canned counterparts, making this recipe even easier to whip up for an impressive brunch or quick weeknight dinner.
Gochujan Shakshuka with Herb Oil
Ingredients
For the gochujan shakshuka
- 3-4 large tomatoes, diced or blended*
- 3 cloves garlic, minced
- 1-3 tbsp gochujang, to taste, depending on desired slice level
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 4 large eggs
- olive oil
- salt to taste
For the herb oil
- 1/4 cup parsley,
- 1/4 cup cilantro,
- 1/4 cup chives,
- 1 clove garlic, very finely diced or grated
- 1/2 cup olive oil
- 2 tbsp lemon juice
- salt to taste
Instructions
- Heat a 10-12 inch skillet over medium heat with a good drizzle of olive oil. Saute garlic until just browned and fragrant, 1-2minutes.
- Add diced tomatoes, goghujang (starting with 1-2 tbsp and adding more by taste as needed), paprika, oregano and a good pinch of salt. Cook over medium heat until beginning to thicken, 10-15 minutes depending on thickness desired. Keep in mind, the sauce will continue to cook while you cook the eggs in it.
- While the shakshuka cooks, make the herb oil by very finely chopping all herbs. Mix herbs with olive oil, lemon juice, grated garlic and salt to taste. Set aside.
- Once the shakshuka has thickened, make four wells in the sauce for the eggs. Gently crack the eggs in one by one, being sure not to break the yolks (you can crack each egg into a bowl first and then transfer to the sauce to ensure you don't get any shell in and don't break the yolks). Cover the pan with a tight fitting lid a cook over medium low heat until egg whites are set and yolks have reached desired doneness, 5-10 minutes.
- Top shakshuka with herb oil and serve with crusty bread or pita.
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