Ingredients
Scale
For the Shakshuka Base:
- 2 tablespoons olive oil: For sautéing the vegetables and creating a rich base for the sauce.
- 1 onion: Chopped, for sweetness and texture.
- 1 bell pepper: Chopped, adds color and crunch.
- 3 cloves garlic: Minced, to add aromatic flavor.
- 1 teaspoon ground cumin: A warm spice that adds depth to the shakshuka.
- 1 teaspoon ground paprika: For a smoky flavor that complements the heat from the kimchi.
- 1/2 teaspoon ground turmeric: Adds color and an earthy flavor.
- 1/4 teaspoon cayenne pepper: For a kick of heat, optional depending on your spice preference.
- 1 can (14 oz) diced tomatoes: The base for the shakshuka sauce.
- 1 tablespoon tomato paste: For a richer, more concentrated tomato flavor.
- Salt and black pepper: To taste.
For the Kimchi Layer:
- 1 cup kimchi: Either homemade or store-bought, chopped. Look for a kimchi that’s fermented for extra tanginess.
- 1 tablespoon gochujang (Korean chili paste): Adds a savory, spicy, and slightly sweet element to the dish. Optional for extra heat.
- 1 tablespoon soy sauce: For added umami.
- 1 tablespoon sesame oil: Adds a nutty, aromatic flavor to the kimchi.
For the Eggs:
- 4–6 large eggs: The key to making shakshuka, these eggs will poach in the rich, flavorful sauce.
For Garnish:
- Fresh cilantro: Chopped, for a fresh and bright contrast.
- Sliced green onions: Adds a mild onion flavor.
- Sesame seeds: For a bit of crunch and a nutty flavor.
- Crusty bread: To serve on the side, perfect for dipping into the sauce and egg.
Instructions
FIRST STEP: PREPARE THE SHAKSHUKA BASE
- Heat the Oil: In a large, deep skillet or cast-iron pan, heat the olive oil over medium heat.
- Sauté the Vegetables: Add the chopped onion and bell pepper to the pan. Sauté for about 5-7 minutes, or until the vegetables have softened and started to caramelize.
- Add the Garlic and Spices: Stir in the minced garlic, cumin, paprika, turmeric, and cayenne pepper (if using). Sauté for another minute until the spices become fragrant and well incorporated.
- Add the Tomatoes: Pour in the diced tomatoes along with their juices, tomato paste, salt, and pepper. Stir everything together and let the mixture simmer over low heat for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
SECOND STEP: ADD THE KIMCHI
- Incorporate the Kimchi: Stir the chopped kimchi into the shakshuka base, along with the gochujang, soy sauce, and sesame oil. Let the mixture simmer for another 5-7 minutes to allow the kimchi flavors to infuse the sauce. Taste the sauce and adjust the seasoning, adding more salt or spice if needed.
THIRD STEP: POACH THE EGGS
- Make Wells for the Eggs: Use a spoon to make small wells in the shakshuka sauce, creating spaces for the eggs.
- Add the Eggs: Crack the eggs one at a time into a small bowl, and then gently slide each egg into a well in the sauce. Be careful not to break the yolks.
- Cover and Cook: Cover the pan with a lid and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer your eggs cooked more through, let them cook a bit longer.
FOURTH STEP: GARNISH AND SERVE
- Garnish the Dish: Once the eggs are cooked to your liking, remove the pan from the heat. Garnish with fresh cilantro, sliced green onions, and sesame seeds for extra flavor and crunch.
- Serve: Serve the Kimchi Shakshuka with crusty bread on the side for dipping into the rich sauce and eggs. Enjoy this bold and flavorful dish while it’s still hot!
- Prep Time: 15minutes
- Cook Time: 30minutes
Nutrition
- Serving Size: 4
- Calories: 300
- Fat: 18g
- Carbohydrates: 30g
- Protein: 12g