Kimchi Shakshuka
Kimchi Shakshuka
Ingredients
- •2 tablespoon olive oil
- •1 yellow onion, medium, diced
- •1 red bell pepper, cored, seeded, and diced
- •4 garlic cloves, minced
- •1 teaspoon fresh ginger, grated
- •1.5 cup aged kimchi, chopped
- •1.5 tablespoon gochujang (Korean chili paste)
- •1 teaspoon gochugaru (Korean chili flakes)
- •28 oz canned crushed tomatoes
- •0.25 cup kimchi juice or water
- •1 teaspoon granulated sugar
- • to taste kosher salt
- • to taste freshly ground black pepper
- •6 large eggs
- •3 green onions, thinly sliced
- •1 tablespoon toasted sesame seeds
- •1 teaspoon toasted sesame oil
- • for serving crusty bread or steamed rice
Instructions
- 1.
Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium heat.
- 2.
Add the diced yellow onion and red bell pepper to the skillet. Sauté for 5-7 minutes, or until softened.
- 3.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
- 4.
Add the chopped kimchi to the skillet and cook for 3-5 minutes, stirring occasionally, allowing it to soften and release its flavors.
- 5.
Stir in the gochujang and gochugaru, mixing well to combine with the vegetables. Cook for 1 minute.
- 6.
Pour in the crushed tomatoes and kimchi juice (or water). Add the granulated sugar, salt, and black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 7.
Uncover the skillet. Using the back of a spoon, create 6 small wells in the tomato sauce. Carefully crack one egg into each well.
- 8.
Cover the skillet again and continue to cook for 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny yolks are traditional).
- 9.
Remove the skillet from the heat. Drizzle with toasted sesame oil, then garnish generously with thinly sliced green onions and toasted sesame seeds.
- 10.
Serve immediately, directly from the skillet, with crusty bread for dipping or alongside steamed rice.
Tips
- 💡For a deeper, more complex flavor, use well-fermented, aged kimchi. The sourness balances the rich tomato base.
- 💡Adjust the amount of gochugaru to control the spice level. For extra heat, add more; for less, reduce or omit.
- 💡Don't overcrowd the skillet. If you need to make a larger batch, use a wider pan or cook in two batches.
- 💡Keep an eye on the eggs while they cook. The cooking time will vary based on your stove, pan, and desired yolk consistency.
- 💡This dish is best served immediately while hot. Leftovers can be reheated gently on the stovetop or in the microwave, but the eggs may overcook.
Recipe from TheCookbook.ai
Created by Basil Roux