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.
Combine the onion and vinegar in a non-reactive bowl and set aside, at least 15 minutes.
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 cumin, ¾ teaspoon salt and ¼ teaspoon 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 until the whites are set but yolks are still runny, 3 to 4 minutes. Serve with pita.
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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