Sesame Korean Shakshuka
Try this delicious Korean Version of a popular middle eastern dish. Shakshuka made with tomatoes, eggs and some special additions.
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.
Notes
I recommend if using a cast iron skillet to make sure it is enamel coated so the acid from the tomatoes don't break down the pan and leave a metallic taste in the dish.