Gochujang Poached Eggs With Feta and Pickled Onions


Thanks to spicy gochujang (a fermented Korean chile paste) and quick-pickled red onions, this isn’t your average shakshuka. Plus, you don’t even have to turn on your oven—the entire dish is cooked right on the stovetop. If you want runny yolks, pull the pan off the heat as soon as the whites are set—it only takes a minute for them to cook through. Finishing the eggs with torn dill and parsley adds fresh flavor and makes for a gorgeous presentation. Serve with warm, fluffy pita or naan for sopping up every last bit of the spicy tomato sauce.

Gochujang Poached Eggs With Feta and Pickled Onions
Love tomato sauce, but tired of pasta? Satisfy your cravings with this saucy egg dish, which comes together in minutes. The saltiness of the feta pairs deliciously with the tanginess of the pickled onions, and the spiciness of the Gochujang. Get the recipe:Poached Eggs With Feta and Pickled Onions. Photo: Caitlin Bensel
Hands On Time:
10 mins
Total Time:
30 mins
4 servings


  • ½ red onion, sliced into rings

  • ¾ cup red wine vinegar

  • 2 tablespoons olive oil

  • 1 red bell pepper, seeded and thinly sliced

  • 2 garlic cloves, finely chopped

  • 1 28 oz. can whole peeled tomatoes

  • 2 tablespoons gochujang (Korean fermented chile paste)

  • 1 teaspoon ground cumin

  • Kosher salt and freshly ground black pepper

  • 4 ounces feta cheese, crumbled (about ¾ cup)

  • 4 large eggs

  • Torn fresh dill and parsley, for serving

  • Pita, for serving


  1. Combine the onion and vinegar in a non-reactive bowl and set aside, at least 15 minutes.

  2. Heat oil in a large skillet over medium. Add bell pepper and garlic and cook, stirring often, until pepper is slightly tender, 3 to 4 minutes. Add tomatoes and their juices, gochujang, 1 teaspoon of cumin, ¾ teaspoon salt and ¼ teaspoon of pepper. Bring the mixture to a simmer and cook, breaking up the tomatoes with a wooden spoon, until the sauce is bubbling and thickened, 8 to 10 minutes. Sprinkle feta overtop. Using the back of the spoon, create 4 shallow wells in the sauce and gently crack an egg into each one. Cover skillet and cook until the whites are set but the yolks are still runny 3 to 4 minutes.

  3. Drain the onions (reserve vinegar for salad dressings). Top the eggs with parsley, dill, and pickled onions. Serve with warm pita.

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