Gochujang tomato shakshuka

Step-by-step cooking

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1. Step 1

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   Wash the onion, bell pepper and optional spring onion. Peel the onion and garlic; remove the pepper stem, seeds and white ribs. Dice onion and pepper to about 0.5 cm, mince the garlic and finely slice the optional spring onion. Keep the eggs refrigerated until needed.

2. Step 2

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   Heat 1 tablespoon oil in a 20–22 cm nonstick pan over medium heat. Add onion and pepper and cook for 4–5 minutes, stirring, until the onion softens. Lower the heat if the edges brown before the pepper softens.

3. Step 3

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   Add the garlic, gochujang and optional cumin. Stir over medium-low heat for 30 seconds, just until fragrant. Keep the paste moving; it should not blacken or stick hard to the bottom.

4. Step 4

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   Add the full can of tomatoes with its juice and 2 tablespoons water. Simmer uncovered for 8–10 minutes, stirring, until thick enough that a spoon leaves a brief trail. Taste with a clean spoon and add the optional sugar or salt only if needed. If very watery, simmer a little longer before adding eggs.

5. Step 5

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   Lower the heat. Make 4 wells in the sauce. Crack each egg into a small clean cup, check for shell and slide it into a well. Leave the eggs intact and do not stir them into the sauce.

6. Step 6

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   Cover and cook gently for 8–12 minutes, until both whites and yolks are firm; check the egg dish reaches 71°C with a food thermometer. Time varies with the pan and eggs. If the sauce dries before the eggs set, pour 1 tablespoon water around the edge, cover and continue gently. Add optional spring onion and serve hot, with the optional bread.