Spicy Shoyu Ramen Shakshuka

A flavorful and warming breakfast twist on shakshuka, using a spicy shoyu ramen broth as the base and poaching eggs in it. Serve with crusty bread for dipping.

Prep Time

15 minutes

Total Time

40 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.04/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Soup•Bread

Cuisine:

Japanese

Main Ingredient:

Eggs

Mood:

Comfort Food•Spicy

Ingredients

Servings

2tablespoonsVegetable Oil(Neutral oil like canola or grapeseed)

£0.05

1mediumOnion(Chopped)

£0.60

1mediumBell Pepper(Any color, chopped)

£0.75

1smallJalapeño(Seeded and minced (optional, adjust to your spice preference))

£0.20

3clovesGarlic(Minced)

£0.15

128 ounceCanned Diced Tomatoes(Undrained)

£0.85

4cupsShoyu Ramen Broth(Store-bought or homemade)

£2.00

1tablespoonsGochujang(Korean chili paste, adjust to taste)

£0.30

1tablespoonSoy Sauce

£0.05

1teaspoonSugar(Balances the acidity)

£0.01

4Eggs

£1.20

2Green Onions(Sliced, for garnish)

£0.40

1teaspoonSesame Seeds(Toasted, for garnish)

£0.10

As neededCrusty Bread(For serving)

£1.50

Total Cost

£8.16

£2.04 per serving

Instructions

1.
Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
2.
Add the jalapeño (if using) and garlic and cook for another minute until fragrant.
3.
Stir in the diced tomatoes, shoyu ramen broth, gochujang, soy sauce, and sugar. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4.
Using the back of a spoon, create four shallow wells in the sauce. Crack an egg into each well.
5.
Cover the skillet and cook for 5-7 minutes, or until the eggs are poached to your desired doneness. For runny yolks, aim for 5 minutes. For firmer yolks, cook longer.
6.
Remove from heat and garnish with green onions and toasted sesame seeds.
7.
Serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (500g)

385 kcal / 1611 kJ

Carbs

28g

11% of RDA

Fat

22g

31% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

1750 mg

76% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

If you don't have shoyu ramen broth, you can use chicken or vegetable broth with a tablespoon of soy sauce and a teaspoon of sesame oil.

Adjust the amount of gochujang to control the spiciness of the shakshuka.

For perfectly poached eggs, you can crack them into a small bowl first before gently sliding them into the sauce.

If the sauce is getting too thick while poaching the eggs, add a splash of water or broth.

For an added layer of flavor, consider adding a touch of miso paste to the broth.

Cooking Equipment

Large skillet with lid

Small saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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