Spicy Asian Shakshuka

Step 1

STEP 1

Step 2

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.

Step 4

STEP 2

Step 5

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.

Step 7

STEP 3

Step 8

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.

Step 10

STEP 4

Step 11

Sprinkle the shakshuka with spring onions and drizzle with extra sesame oil, if desired. Serve with roti or toast.

Step 13

*NOTES:-

Step 14

Gochujang is a Korean fermented chilli paste. It can be found in the Asian aisle at most supermarkets or order it online.