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Gochujan Shakshuka with Herb Oil

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Servings 2 people

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.

Notes

*For a thicker sauce, dice your tomatoes. For a thinner sauce, coarsely blend them in the food processor.