Spicy Gochujang Eggs in Purgatory

In my kitchen, you wouldn’t often find eggs and tomatoes teaming up, except for a few lonely tomato slices hanging out next to Joe’s Diner Midnight Special. But then, last year, I discovered Chef John’s North African shakshuka recipe, and boy, did it shake things up!

In this recipe, the eggs, nestled in a spicy gochujang tomato sauce and baked to perfection, burst with flavor. It’s a dish that strikes a perfect balance: substantial enough for a satisfying brunch yet light and quick enough for a weeknight dinner. Inspired by the Italian classic “eggs in purgatory,” this version elevates the flavors with a fiery gochujang twist, creating a delightful harmony with the tanginess of the tomatoes.

As I delved into Cynthia McTernan’s always dependable cookbook, A Common Table, I stumbled upon a shakshuka recipe that completely transformed the traditional dish. Infused with gochujang, it adds a bold twist to the cozy comfort of shakshuka. Trust me, it’s yet another reason to pair it with Jim Lahey’s homemade bread, offering the perfect crunch!

Spicy Gochujang Eggs In Purgatory

This aromatic dish presents a cheesy, sweet, and smoky flavor profile, featuring eggs baked in a spicy gochujang-infused tomato sauce that delivers a bright burst of flavor reminiscent of its North African cousin, shakshuka.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course: Breakfast, dinner, lunch

Cuisine: #North African, Asian, Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1-2 Tbsp olive oil
• 2 cups diced onion (1-2 onions)
• 1 Tbsp minced garlic (2-3 cloves)
• salt and black pepper to taste
• ¼ cup minced fresh parsley, plus more for serving (or perilla leaves, if you can get them)
• 1 28 oz can crushed or diced tomatoes
• ¼ cup grated Parmesan cheese, plus more for serving
• 2-3 Tbsp gochujang
• 1-2 tsp brown sugar (light or dark, optional)
• 1-2 cups torn fresh spinach (or kale leaves, or other leafy greens, optional)
• 4-6 large eggs (depending on how many people you are serving)
• toast, for serving

Equipment

• 1 10-inch skillet

Method

 

1. In a 10-inch skillet, heat the oil over medium heat until shimmering. Add the onion and garlic, and season with salt and pepper. Cook until the onion begins to soften, which usually takes about 2-3 minutes. Then, add the parsley and continue cooking for an additional 2 minutes, or until the parsley starts to soften and turns bright green.
2. Add the tomatoes, Parmesan, gochujang, and brown sugar (if using), and stir everything together thoroughly. Season with salt and pepper, then reduce the heat to medium-low and let it simmer for about 15 minutes, stirring occasionally. Taste the mixture and adjust the seasonings if necessary. If you're using greens, add them to the skillet and cook until they are just barely wilted. More delicate greens like spinach will only take about 30 seconds to 1 minute, while tougher greens like kale will require 3 to 4 minutes.
3. Make small indentations in the sauce for the eggs, one for each egg, and crack them into the pan. Adjust the heat to medium, cover the pan, and cook until the whites are set and the yolks are still soft, which typically takes about 5 to 7 minutes (or longer if you prefer firmer eggs). While the eggs are cooking, toast your bread. Once the eggs reach your desired level of doneness, remove the pan from the heat and serve the dish warm, sprinkled with additional Parmesan and parsley. Enjoy it with crunchy toast for dipping.

Notes

• If you don’t have a lid to cover your skillet, you can use a sheet pan. 
• If you prefer your eggs soft, it’s better to remove them from the heat a bit early. The sauce is quite hot, and as you plate your serving and prepare your crunchy toast, the eggs will continue to cook.

   

  For plating, begin by spooning some sauce onto your plate or bowl, then add an egg on top, followed by more sauce and a hearty slice of toast. Enjoy by using a spoon to scoop up a bit of the spicy sauce and egg along onto the toast with each bite.

   

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