This dish is a lot of things I like all at once: it’s one pot, it’s eggs poached in a spicy tomato sauce, it’s breakfast. Gochujang is a fairly new ingredient to me, but I like it so much, I’m always looking for an excuse to add it to any dish. It turns out adding it to breakfast is an excellent idea. This Gochujang Eggs in Purgatory with Chickpeas is full of protein, it’s sweet, savory, and you only need a handful of ingredients.
The weather is cooling down and these eggs are a warm and comforting dish – with a subtle, lovely heat. They’re the Italian version of shakshuka, where eggs are cooked in a spicy tomato sauce until wobbly in the middle and firm on the edges. So simple and perfect for brunch, it’s hearty, flavorful, and filling. This Italian version has a Korean twist: Gochujang, a fermented red chili paste popular in Korean cooking, is sweet and smoky, blending seamlessly into the tartness of the tomatoes. It adds a depth of flavor that makes it just spicy and complex enough.
a few details
The chickpeas make it even more filling and it’s an easy way to add more plant-based protein to your breakfast. Everything comes together very quickly all and in one pot. There’s minimal prep involved so start by gathering your ingredients, then chop the garlic, onion, and cilantro. Simmer until sauce has thickened then crack in the eggs. Add 1 to 2 teaspoons brown sugar to balance out the tartness of the tomatoes, and remember to taste and adjust seasonings as you go. Serve with some crusty bread for soaking up the runny yolk and sauce.
Gochujang Eggs in Purgatory with Chickpeas
- 1 tbsp olive oil
- 2 cloves garlic
- 1/2 white onion
- 1-2 tbsp gochujang
- 1 can diced tomatoes
- 1 can chickpeas, rinsed and drained
- 1 tsp brown sugar or maple syrup
- 4 eggs
- cilantro, for garnish
- salt and black pepper
- toast, for serving
- Mise en place: finely chop the garlic and onion. Rinse and drain the chickpeas. Chop the cilantro.
- Heat the olive oil in a skillet over medium-high.
- Add the onion and garlic and sauté until softened and aromatic, about 3 minutes.
- Stir in the gochujang and diced tomatoes. Bring to a simmer.
- Add in the brown sugar and chickpeas, turn the heat to medium-low and cook until sauce has thickened, 8 to 10 minutes. Season with salt and pepper.
- Use a spoon to make 4 indentations in the sauce and crack an egg into each well. Cover the pan and cook the eggs until they are done to your liking; for runny yolks, they may be done in 3 to 4 minutes. For firmer eggs, they’ll take around 6 to 8 minutes. Keep checking them for doneness.
- Remove from heat and garnish with chopped cilantro. Serve.
If you make this Gochujang Eggs in Purgatory with Chickpeas please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!