Korean Shakshuka
An Aussie breakfast favourite, east meets west! This kimchi baked egg recipe gives the classic shakshuka a run for its money, can easily be made at home, simple to prep and tastes amazing especially with Mutti Polpa Chopped Tomatoes Organic.
Made with Organic Chopped Tomatoes
Mutti Organic Chopped Tomatoes are made from perfectly ripe, certified organic tomatoes,which are harvested at their peak and then processed immediately, with care and skill andpacked within 24 hours of picking.
25 min (COOK TIME: 25 min)
Easy
2 persons
Ingredients
-
1-2
gloves
garlic
(chopped)
-
1
cup
chopped white onion
-
1
cup
chopped red capsicum
-
2/3
cup
kimchi
-
1
tbsp
Gochujang paste
-
1
cup
cooked protein
((pork belly, sausage, chicken, optional))
-
1 x
400g can
Mutti Organic Polpa Chopped Tomatoes
-
dash of
sesame oil
-
dash of
soy sauce
-
4
eggs
-
spring onions
(garnish)
-
coriander
(garnish)
-
bread
(optional)
-
salt & pepper
Recipe Notes:
• Korean food is all about getting creative with what you’ve got, so feel free to add whatever ingredients you like. Mushrooms or vegetables, spam, leftover meats or tofu, are all great additions to Korean baked eggs. The key is to cook these beforehand, so you don’t accidentally undercook them.
• Gochujang paste can be found at Coles in the Asian Food aisle.
• Kimchi is another very important ingredient with its many health benefits, has a crisp and crunchy texture and is easy to make at home. However, if you prefer to buy it, you can get straight kimchi from the Health Food section at Coles.
• Gochujang paste is spicy, but the heat is very tolerable and pleasant. We recommend adding at least 1 teaspoon to experience optimal flavour.
• Cook bread in the air fryer or on a separate cooking tray at the same time, that way you’ll have hot crunchy bread by the time your eggs are done.
• Remember if you like soft eggs you won’t be leaving your baked eggs in the oven for long. Take them out as soon as you seen them turn white (firm) and serve immediately before the yolks get hard.
• Be careful not to overdo the sesame oil, this can overpower the dish easily. We suggest adding a pinch at a time, tasting it, and adding more if needed.
Dietary: This dish is very vegetarian friendly. Gluten friendly without the bread. Dairy free without the cheese.
Share the ingredient list
Recipe Notes:
• Korean food is all about getting creative with what you’ve got, so feel free to add whatever ingredients you like. Mushrooms or vegetables, spam, leftover meats or tofu, are all great additions to Korean baked eggs. The key is to cook these beforehand, so you don’t accidentally undercook them.
• Gochujang paste can be found at Coles in the Asian Food aisle.
• Kimchi is another very important ingredient with its many health benefits, has a crisp and crunchy texture and is easy to make at home. However, if you prefer to buy it, you can get straight kimchi from the Health Food section at Coles.
• Gochujang paste is spicy, but the heat is very tolerable and pleasant. We recommend adding at least 1 teaspoon to experience optimal flavour.
• Cook bread in the air fryer or on a separate cooking tray at the same time, that way you’ll have hot crunchy bread by the time your eggs are done.
• Remember if you like soft eggs you won’t be leaving your baked eggs in the oven for long. Take them out as soon as you seen them turn white (firm) and serve immediately before the yolks get hard.
• Be careful not to overdo the sesame oil, this can overpower the dish easily. We suggest adding a pinch at a time, tasting it, and adding more if needed.
Dietary: This dish is very vegetarian friendly. Gluten friendly without the bread. Dairy free without the cheese.
Korean Shakshuka: Method
- Preheat the oven to 180C/350F fan forced.
- In the skillet, cook garlic, onion, capsicum, and cook your choice of proteins until fragrant and softened. Add a pinch of salt to draw the flavour out.
- Add kimchi, Gochujang paste, and Mutti Organic Chopped Tomatoes, sesame oil and soy sauce and combine.
- Make several wells into the mixture, and crack eggs into the wells. Repeat with as many eggs as you like.
- Lightly cover the baked eggs with shredded cheese. Sprinkle salt and pepper over the top. Place into the oven for about 5-10 minutes, or for however long you like the eggs cooked.
- Take out of the oven and add roughly chopped spring onions and fresh coriander.
- Serve with freshly toasted bread, with rice, or enjoy on its own.
