Korean-Style Shakshuka Recipe
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
1 tablespoon sesame oil
1-2 tablespoons gochujang, to taste
3 tablespoons red miso paste, divided
1 tablespoon soy sauce
1 (28-ounce) can crushed tomatoes
4 large eggs
Sesame seeds, for garnish
Sliced scallions, for garnish
Kimchi, for garnish
Toast, crusty bread, or biscuits (for serving)
Directions
Heat the sesame oil in a skillet over medium-high heat.
Once hot, add the gochujang, 2 tablespoons red miso paste, and soy sauce to the pan, cooking and stirring for about 1 minute.
Stir in the crushed tomatoes and simmer for 5-10 minutes.
Taste and adjust sauce for seasoning.
Crack 4 whole eggs into the pan, spacing them apart evenly.
Cover the pan and cook the mixture for 5-10 minutes until the egg whites are set but the yolks are still runny. (Or, cook longer for a jammy yolk.)
Remove the pan from heat and taste once more for salt. If desired, add the 1 tablespoon of reserved miso for extra saltiness.
Garnish the shakshuka with sesame seeds, scallions, and dollops of kimchi. Serve hot with toast, crusty bread, or biscuits for dipping.