Sesame Korean Shakshuka is my version of the popular middle eastern dish typically served with crusty bread. Of course with it being korean I had to eat it with rice. Did I ever tell you about the time I got rice shamed at the asian market for only buying 5 lbs of rice? I guess that story can be for another time. This dish was not hard to koreanize. Gochugaru, eggs and tomatoes are a match made in heaven!
Mornings are the Best
If you’re not already aware breakfast is my favorite meal of the day. It’s funny on my days off I really only eat breakfast and dinner. Eating only 2 meals a day, I better make them count!
I love mornings. The older I get the more aware I become that I may not need more then 6 hours of sleep. I allow myself to get up naturally most days without an alarm and my natural circadian rhythm tells me it’s time to get up at 7-7:30 am. I used to be really annoyed by this. Why can’t I just sleep? But now I appreciate it and even look forward to it. It’s my time alone to do what I want, when I want.
Whether it’s an early morning meditation or a hot cup of coffee. This is my time to wander around my house, just me and the fur babies.
With getting up early comes the joy of breakfast. I try most days to do a minimal of a 12 hour fast. It can be anywhere from 12-16 hours depending on how I feel. I like waiting until I am really hungry to break my fast. It’s nice to listen to my body rather then eat out of habit. I feel like it’s easier to do this in the morning then at night.
Put An Egg On It.
I am a total egg girl. Like if I was an island and could only bring one food. Yup I’d bring the egg. Well actually I’d probably bring the chicken so I could have the eggs and the company.
Shakshuka is not only delicious but it’s so easy to make! I wanted to put a korean spin on this because 1, I really like korean flavors and 2, I thought they would go together well over rice. I was right! They are the perfect marriage. I really hope you enjoy this sesame korean shakshuka as much as me!
Sesame Korean Shakshuka
Equipment
- Large Saute Pan or Enamel Coated Cast Iron Skillet
Ingredients
- 2 Tbsp Oil I used Avocado Oil
- 1 Yellow Onion Diced
- 3 Garlic Cloves Minced
- 1 Can of Stewed Tomatoes I like using canned whole cherry tomatoes
- 3 Small Tomatoes Diced
- 3 Tsp Gochugaru Powder
- 1 Tsp Cumin
- 1/2 Tsp Salt and Pepper
- 5 Eggs
Garnish
- 2 Tbsp Green onions Chopped
- 2 Tbsp Cilantro Chopped
- 1 Tbsp Sesame Oil Drizzled
- 1 Tbsp Sesame Seeds
Instructions
- Start by heating a pan and adding 2 Tbsp oil.
- Add in your chopped onions and garlic.
- Saute until translucent.
- Next add in your tomatoes. Stir
- Add in your dry seasonings. Mix and let simmer for 5 minutes.
- Next make 5 wells and crack your eggs into your wells.
- Cover and cook on medium high heat for 6-8 minutes or until your eggs set.
- Garnish with drizzled sesame oil, green onions and cilantro.
- Serve with rice or crusty bread.