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.
Spicy Asian Shakshuka
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.
