Need a tasty meal in a flash? This shakshuka is your go-to: simmered tomato sauce, runny eggs, and a kick of Orika Korean Seasoning — ready in about 25 minutes. Fast, flavorful, fuss-free.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper (any colour), sliced
- 3 cloves garlic, minced
- 1 can (400-450 g) crushed tomatoes or tomato puree
- 2-3 fresh tomatoes, chopped (optional, for texture)
- 1-2 teaspoons Orika All Purpose Korean Seasoning (this brings gochugaru-style heat, garlic, umami).
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt & black pepper to taste
- 4 eggs
- Fresh herbs for garnish: coriander / parsley / spring onion
- Optional extras: chili flakes, feta cheese, fresh chillies
Method
- Heat the oil in a deep skillet over medium heat. Add chopped onion, sauté until translucent and starting to brown.
- Add bell pepper slices, sauté 4-5 minutes until softened.
- Stir in minced garlic; cook ~1 minute until fragrant.
- Sprinkle in smoked paprika, cumin, salt & pepper. Then add Orika Korean Seasoning — start with 1 teaspoon, taste, then add more if you want more heat/umami.
- Pour in crushed tomatoes (and chopped fresh tomatoes if using). Stir well, reduce heat to medium-low, let simmer for 10-15 minutes so sauce thickens and the flavours develop.
- Make small wells in the sauce using the back of the spoon, crack eggs gently into each well.
- Cover the pan with a lid, reduce heat, cook until egg whites are set but yolks still runny (about 5-8 minutes) — adjust based on how you like yolks.
- Once eggs are cooked to your liking, remove from heat. Garnish with fresh coriander / parsley (or spring onion), maybe a dash more Orika Korean Seasoning or chilli flakes for visual kick.
- Serve hot with crusty bread / pita / naan / toasted sourdough so you can scoop up the sauce & runny yolk.
