Korean Kimchi Shaksuka

By: Deborah Dean

Obap Kimchi
3 eggs (more if your pan allows - 4 or 5)
1 red capsicum medium diced
1 medium brown onion diced
2 cloves garlic crushed
1 can diced tomato
2 Tbls Gochujang paste
Oil for cooking
Salt, pepper, sugar & water for adjustments to taste/texture
Your choices of: Fresh basil, spring onions, chilli, crumbled feta and black sesame seeds to garnish
Bread, toast or rice to serve if desired

Place a non stick fry pan that has a lid on medium - high heat add 1 tablespoon of oil. Add garlic and fry for approx 1 min or until fragrant and light golden. Lid is off at this point.
Add diced onion and fry until translucent. Add capsicum, diced tomato and gochujang paste. Mix well and cook for approx another 5 mins. Capsicum should start to change colour to a deeper red.
Add Kimchi and mix well. If mixture is looking a little thick add a 1/2 - 1 cup of water (this will depend on your canned tomato used) Simmer for approx 10 mins. Taste for seasoning. At this point if it needs more water, salt, pepper, sugar or more gochujang add according to taste and desired texture. Mix well.
Adding the eggs: make indents into the mixture where you would like your eggs to sit, and crack your eggs in one by one. You may prefer or find it easier to crack individually into a small bowl first to make sure they are good and then slide into the indent made. Do this one at a time, dont crack them all at once into a bowl.
Cover with lid and allow to steam away for approx 5 -10 mins. Timing will depend on how you like your yolks. Whites should be set and yolk should be still be soft but not too runny.
Remove pan from heat. Sprinkle with your choice of garnish. Serve with rice, fresh bread or toast.