This recipe for Spicy Gochujang Eggs in Purgatory is based on a Korean-style sweet and savoury spicy sauce with perfectly cooked eggs set on top.
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What is Eggs in Purgatory?
Eggs in Purgatory refers to a one-pot dish of eggs poached in a spicy, tomato-based sauce.
There are many variations and names for it, including Shakshuka.
What is gochujang?
It is made from gochugaru (Korean chili powder), glutinous rice, fermented soybean powder, barley malt powder, salt and fermented in earthenware over a period of time.
Why you'll love this recipe
This Spicy Gochujang Eggs in Purgatory recipe is simple to make with a few pantry ingredients.
The addition of Korean gochujang adds a sweet, salty and spicy dimension to this dish.
It's vegetarian, dairy-free, and if you omit the bread on the side, it can be easily gluten-free.
Spicy Gochujang Eggs in Purgatory is great dish to enjoy for lunch or dinner.
Ingredients you'll need
- vegetable oil
- white onion: chopped
- garlic: minced
- gochujang: which is Korean pepper paste made with glutinous rice, fermented soybean powder, barley malt powder, salt
- gochugaru: Korean chili powder; comes in various textures from fine to coarse; is milder in spiciness but bold in colour; add more or less according to your spice preference
- soy sauce: adds a little salty flavour
- maple syrup: or granulated sugar, or any sweetener you like
- tomato paste: is concentrated tomatoes, usually comes in a can or tube
Eggs & garnish:
- 4 large eggs
- cilantro: chopped, optional
- sesame seeds: optional
You can find these ingredients in Korean grocery stores or Asian supermarkets.
How to make it
Heat vegetable oil over a large frying pan over medium-high heat.
Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and aromatic.
Stir in the gochugaru (Korean pepper paste), gochujang (Korean chili powder), soy sauce, maple syrup, tomato paste and water.
Bring it to a simmer.
Crack eggs (one at a time) into the sauce, leaving space in between.
Cover with a lid and cook for 5-6 minutes, or until eggs are set to your preference.
Remove from heat and garnish with chopped cilantro and sesame seeds (optional).
How to serve & store
Serve the Gochujang Eggs in Purgatory with toast, or flatbread (naan would be great too).
Store any leftovers in an airtight container in the fridge for up to 1 day.
The best way to reheat this dish is by gently heating the sauce in a pan over the stove.
For a change up, you can poach the eggs in hot water and then serve in the gochujang sauce.
If you're not vegan, you can sauté a little diced Spam to the sauce for extra flavour.
Feel free to add crushed or diced tomatoes to amp it up.
Diced mushrooms would be a delicious addition too.
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Spicy Gochujang Eggs in Purgatory
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 tablespoon vegetable oil
- ½ white onion chopped
- 1 clove garlic minced
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean chili powder)
- ½ tablespoon soy sauce
- 1 tablespoon maple syrup or granulated sugar
- 1 tablespoon tomato paste
- 2-3 tablespoon water
- 4 large eggs
- cilantro chopped
- sesame seeds
- Heat vegetable oil over a large frying pan over medium-high heat.
- Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and aromatic.
- Stir in the gochugaru (Korean pepper paste), gochujang (Korean chili powder), soy sauce, maple syrup, tomato paste and water.
- Bring the heat down to a simmer.
- Crack eggs (one at a time) into the sauce, leaving space in between.
- Cover with a lid and cook for 5-6 minutes, or until eggs are set to your preference.
- Remove from heat and garnish with chopped cilantro and sesame seeds (optional).
- Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.