Gochujang Shakshuka Recipe

🧂 Ingredients

• 3 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ cup onion, chopped
• 1 can diced or crushed tomatoes

  15 oz
• 2 teaspoon gochujang chili paste

  add more to your liking
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ½ cup green bell pepper
• 3 whole eggs
• salt an pepper
• green parsley or cilantro

Instructions

• 1 Heat olive oil in a large skillet over medium heat. Add minced garlic and
  chopped onions and cook until translucent.
• 2 Add crushed tomatoes, gochujang chili paste, paprika, salt, and pepper. Stir
  well to combine.
• 3 Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens
  slightly.
• 4 Create small wells in the sauce and crack the eggs into each well. Season the
  eggs lightly with salt and pepper.
• 5 Cover the skillet and cook on medium-low heat for 5-7 minutes, or until the eggs
  are cooked to your liking (slightly runny yolks are traditional).
• 6 Remove from heat and garnish with chopped cilantro or parsley.
• 7 Serve hot with crusty bread or steamed rice.

Nutrition Info