GOCHUJANG SHAKSHUKA
Whenever I go out for brunch on the weekend, I’m 90% sure that I’ll get shakshuka if it’s an option on the menu. There’s something about having warm, stewed tomatoes spiced just right with eggs in little pockets that yield runny yolks when broken with crusty, toasted bread. The textures and flavors always hit the spot and start the weekend on a positive note.
This iteration of shakshuka features a twist in spice with some classic Korean flavors, gochujang and perilla leaves, rather than the usual cumin and paprika. The gochujang lends a nice kick and the perilla leaves add earthiness and balancing bitterness to the dish. My notes from this recipe: use more or less gochujang depending on your variety, which can range from sweet to extra spicy, and stir the sauce often to prevent any onions from sticking to the bottom of the pan and burning. I definitely left my lid on for too long when setting the eggs, which covered the beautiful yellow yolks for photos, but they were still runny with the 5 minute cook time. It’s what’s on the inside that counts, right?
Gochujang Shakshuka
Adapted from Two Red Bowls
Makes 4 servings
2 tbsp olive oil
1 onion, diced
1 tbsp minced garlic (2 to 3 cloves)
Salt
Black Pepper
1/4 cup minced fresh perilla leaves (or parsley)
1 (28-ounce) can diced or crushed tomatoes
1/4 cup grated Parmesan cheese, plus more for serving
3 tbsp gochujang
2 tsp light brown sugar
4 large eggs
Toast, for serving
To make: In a 10-inch skillet or saucepan, heat the oil over medium until shimmering. Add the onion and garlic, season with salt and pepper, and cook until the onion begins to soften, 2 to 3 minutes. Add the perilla leaves and cook for about 2 more minutes, until perilla leaves begin to soften and turn bright green. Add the tomatoes, Parmesan, gochujang and brown sugar, and stir until incorporated. Season with salt and pepper, then lower the heat to medium-low and simmer for about 15 minutes, stirring occasionally. Taste and adjust the seasonings if needed. Make small indentations in the sauce for the eggs, one for each egg, and crack them into the pan. Cover the pan and cook until the whites are set and the yolks are still soft, 5 to 7 minutes. While eggs are setting, toast your bread. Once the eggs are cooked to your liking, remove from the heat and enjoy warm, sprinkled with additional Parmesan and perilla leaves, and served with toast for dipping.