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Spicy Asian Shakshuka

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This spicy Middle-Eastern dish is typically eaten for breakfast, but my Asian version of shakshuka is a great contender for an eggs-for-dinner recipe! Rich, rewarding and satisfying, it’s the ultimate comfort food.

WATCH THIS RECIPE

SPICY ASIAN SHAKSHUKA

PREP TIME

15 minutes
COOK TIME

30 minutes
SERVES

4
Ingredients

1 tbsp vegetable oil

1 onion, finely chopped

1 red capsicum (bell pepper), deseeded, diced

3 garlic cloves, sliced

2 tsp finely grated ginger

400g (14 oz) can diced tomatoes

2 tbsp gochujang*

1 tbsp soy sauce

1 tsp caster (superfine) sugar

¼ cup chopped coriander (cilantro) leaves 

1 tsp sesame oil, plus extra to drizzle (if desired) 

4 eggs

sliced spring onions (scallions), to serve 

roti or toast, to serve

Steps
Step 1

Heat the oil in a large high-sided frying pan over high heat. Add the onion and cook, stirring often, for 5 minutes or until softened. Add the capsicum, garlic and ginger and cook for 1 minute or until fragrant.

Step 2

Add the tomatoes, gochujang, soy sauce, sugar and 1 cup of water to the pan. Season with salt. Bring to the boil. Reduce heat to low and simmer for 20 minutes or until thickened. 

Step 3

Stir the coriander and sesame oil into the tomato mixture. Make 4 dents in the mixture and crack an egg into each. Cover the pan with foil and cook for 6 minutes or until the whites of the eggs have set. 

Step 4

Sprinkle the shakshuka with spring onions and drizzle with extra sesame oil, if desired. Serve with roti or toast.

Note Icon

Notes:

– Gochujang is a Korean fermented chilli paste. It can be found in the Asian aisle at most supermarkets or order it online.

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