Pantry Shakshuka

A version of this shakshuka was born in No 14, 1st Avenue, Johannesburg, a house with creaky floors, big windows, stunning ceilings, and two people trying to figure out what was next. My best friend and I had just returned from Korea on one of those early COVID flights. We didn’t know what we were going to do next, but we knew we wanted to eat like we did.

This recipe started with whatever we had on hand, and it’s changed many times since (there was a version using tinned tomato and onion relish) This version is the latest, shaped by my love for Filipino and Korean food. I still get texts from that same friend when she’s making whatever version she’s landed on now. It never disappoints.

Ingredients

• 2 tbsp butter (or neutral oil, but I always use butter)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 bell pepper, diced

• 1 tbsp gochujang

• ½ tsp cayenne (or paprika)

• ½ tsp cumin (optional, I skip it if I don’t have any)

• 1 can (400g) chopped tomatoes

• 1 tbsp banana ketchup

  (If you don’t have banana ketchup, use 1 tbsp tomato paste or ketchup plus ½ tsp sugar)

• Salt and pepper, to taste

• 4–6 eggs, cracked straight into the pan

• Microgreens or fresh herbs, to finish (optional)

• Bread, preferably something with crust, for serving

Instructions

Melt the butter in a pan over medium heat. Add the onion and cook until soft. Toss in the garlic and bell pepper, and sauté for a few minutes until everything starts to soften.

Add the gochujang, cayenne, and cumin (if using). Stir gently, giving the gochujang time to loosen and blend with the vegetables - a splash of water or stock can help if it’s sticking or too thick.

Once everything smells great and the paste has melted down, pour in the chopped tomatoes and stir in the banana ketchup (or your tomato paste). Let it simmer uncovered for about 10 to 15 minutes, until the sauce thickens and tastes balanced. Season with salt and pepper to taste.

Make small wells in the sauce and gently crack in the eggs. Turn off the heat and cover the pan, the steam and residual warmth will set the whites while keeping the yolks soft.

Top with herbs or microgreens if you like, and serve with bread for dipping.

Notes

• If you prefer firmer eggs, keep the heat on low while covered.

• Grate some parmesan or any hard cheese into the sauce if you are a cheese person

• Gochujang can be stubborn at first, just let it take its time over gentle heat. A splash of liquid helps it melt right in.

• Leftovers reheat beautifully. Try spooning it over rice, or stuffing it into a wrap with a fresh egg the next day, or try my Shakshuka pasta recipe.