Spicy Gochujang Shakshuka Recipe

 

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 sourdough bread or keto bread 
• 2 tbsp olive oil
• 1 garlic clove

Instructions

• Preheat oven to 350F 
• 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.