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
  1. Heat the sesame oil in a skillet over medium-high heat.
  2. Once hot, add the gochujang, 2 tablespoons red miso paste, and soy sauce to the pan, cooking and stirring for about 1 minute.
  3. Stir in the crushed tomatoes and simmer for 5-10 minutes.
  4. Taste and adjust sauce for seasoning.
  5. Crack 4 whole eggs into the pan, spacing them apart evenly.
  6. 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.)
  7. Remove the pan from heat and taste once more for salt. If desired, add the 1 tablespoon of reserved miso for extra saltiness.
  8. Garnish the shakshuka with sesame seeds, scallions, and dollops of kimchi. Serve hot with toast, crusty bread, or biscuits for dipping.