Spicy Gochujang Eggs in Purgatory
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.
- 1 tablespoon vegetable oil
- ½ white onion chopped
- 1 clove garlic minced
- 1 tablespoon gochujang Korean 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
- 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 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).
Calories: 196kcal | Carbohydrates: 17g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 515mg | Potassium: 392mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1819IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg