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.
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
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.
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.
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.
Sprinkle the shakshuka with spring onions and drizzle with extra sesame oil, if desired. Serve with roti or toast.
Notes:
– Gochujang is a Korean fermented chilli paste. It can be found in the Asian aisle at most supermarkets or order it online.
