Korean-Style Shakshuka Recipe
If egg-based dishes are your breakfast and brunch go-to, you may have devoured a saucy shakshuka at some point. Translated from an Arabic dialect as "mixed," this hearty dish consists of a varying combination of ingredients, depending on who prepares it. Though its origins are disputed, different countries in North Africa take great pride in the exquisite preparation. Tomatoes and other vegetables are stewed into a sauce, which is then used to poach eggs. The whole dish is mopped up with crusty bread or thick pita, making this the ultimate morning meal.
Tasting Table recipe developer Kara Barrett spins the classic dish by adding staple Korean ingredients. "Shakshuka is a favorite dish of mine, and there are endless ways to give it a new twist," Barrett says. "This version showcases the spicy flavor of gochujang, umami of miso, and the bright acidity of kimchi. I think Korean flavors really lend themselves well to this North African dish, and the creamy eggs help balance out the intense flavor of the sauce."
Whether you're looking for a dish to serve for brunch or are in the mood for something quick and easy to make for dinner, Barrett assures that this meal satisfies at any time of day.
Gather the ingredients for Korean-style shakshuka
To start, you'll need sesame oil, which offers a pleasantly nutty aroma that's typical in several Asian cuisines. Next, the recipe calls for gochujang, a fermented Korean chili paste. If you're unfamiliar with it, Barrett suggests adding a little bit at a time and to "keep tasting for seasoning as you cook your dish."
Next, pick up some red miso paste, which has a bolder flavor than white miso and a great "depth of flavor and natural saltiness," as Barrett describes. If you want to sub in white miso, though, Barrett advises "tasting for seasoning and adding more soy if needed." And then, of course, you'll need soy sauce, which together with the miso infuses this dish with plenty of saltiness so you don't have to add any actual salt to the shakshuka.
Next, get a can of crushed tomatoes and some large eggs, and then finish things off with sesame seeds, kimchi, and scallions for garnish.
Make the sauce
Place a skillet on the stovetop over medium-high heat and pour in the sesame oil. Once it's hot, add the gochujang, 2 tablespoons of red miso paste, and soy sauce to the pan. Stir while you cook the ingredients for a minute or so. Next, empty the can of crushed tomatoes into the skillet, and simmer the contents for 5-10 minutes. The flavors should be nicely blended by now. Taste for seasoning, adjusting with more gochujang or soy sauce to taste.
If you're big on meal prep, you can batch-make the sauce and freeze it for on-demand shakshuka whenever the craving hits. All the same, Barrett points out that this recipe "comes together so quickly, you really don't need to prep unless you want to."
Cook the eggs in the sauce
Adding eggs to shakshuka is as easy as making small wells in the sauce with a spoon and cracking each egg into them. Just divvy the eggs up across the surface of the skillet, leaving some space between each. Pop a lid over the pan and cook for 5-10 minutes depending on your egg preference; the whites should be set, but the yolks can be left runny or cooked further until jammy.
Garnish and serve your shakshuka
Once the eggs are cooked to your liking, take the skillet off the burner, then taste the sauce and adjust the seasonings if needed. For example, Barrett says you can add an extra tablespoon of miso to infuse the dish with a saltier note. Sprinkle the top with sesame seeds and sliced scallions, as well as a few dollops of kimchi. As for scooping up all that saucy goodness, Barrett likes toast, crusty bread, or biscuits.
- 1 tablespoon sesame oil
- 1-2 tablespoons gochujang, to taste
- 3 tablespoons red miso paste, divided
- 1 tablespoon soy sauce
- 1 (28-ounce) can crushed tomatoes
- 4 large eggs
- Sesame seeds, for garnish
- Sliced scallions, for garnish
- Kimchi, for garnish
- Toast, crusty bread, or biscuits (for serving)
- Heat the sesame oil in a skillet over medium-high heat.
- Once hot, add the gochujang, 2 tablespoons red miso paste, and soy sauce to the pan, cooking and stirring for about 1 minute.
- Stir in the crushed tomatoes and simmer for 5-10 minutes.
- Taste and adjust sauce for seasoning.
- Crack 4 whole eggs into the pan, spacing them apart evenly.
- Cover the pan and cook the mixture for 5-10 minutes until the egg whites are set but the yolks are still runny. (Or, cook longer for a jammy yolk.)
- Remove the pan from heat and taste once more for salt. If desired, add the 1 tablespoon of reserved miso for extra saltiness.
- Garnish the shakshuka with sesame seeds, scallions, and dollops of kimchi. Serve hot with toast, crusty bread, or biscuits for dipping.
| Calories per Serving | 205 |
| Total Fat | 9.9 g |
| Saturated Fat | 2.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 186.0 mg |
| Total Carbohydrates | 19.9 g |
| Dietary Fiber | 4.8 g |
| Total Sugars | 10.1 g |
| Sodium | 1,375.7 mg |
| Protein | 12.3 g |
