re: Spice of the Fortnight (SOTF) #2: Gochujang (beg. Oct. 2)

Perfected an egg shoushaka with both garam masala and gochujang for brunch this morning. I could eat this every day - it's that good.

Started off sautéing an onion, a bell pepper and some garlic in olive oil, along with a few fresh sprigs of thyme and some fresh basil:



Once that was sautéed, I added 1t cumin, 1t turmeric, 0.25t cayenne, 1t paprika, 0.5T gouchujang paste and a pinch of garam masala. I allowed that to cook together for a few before adding my chopped tomatoes, a bit of crushed tomato, and my grape tomatoes. I brought that to a boil then covered and simmered over low heat for 20 minutes and another 10 minutes uncovered.




With my oven preheated to 425, I cracked six eggs onto the top of my tomato mixture and let bake for 8 minutes:



This is how it looks hot out the oven after 8 minutes:



Here it is plated and garnished with some fresh parsley:



And here's what it's all about. 8 minutes in the oven at 425 resulted in a perfect runny egg. If only the Mrs. kept fresh bread in the house ...