Spicy Shoyu Ramen Shakshuka

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.

Add the jalapeño (if using) and garlic and cook for another minute until fragrant.

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.

Using the back of a spoon, create four shallow wells in the sauce. Crack an egg into each well.

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.

Remove from heat and garnish with green onions and toasted sesame seeds.

Serve immediately with crusty bread for dipping.