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spicy asian shakshuka
Your Recipes

Prep Time: 15

Cook Time: 30

Total: 30

Servings: 4

Cost: $11.03 /serving


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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 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 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 11

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

Step 13


Step 14

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