Ttukdak Hyung's Egg in Hell

Name: Ttukdak Hyung's Egg in Hell
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: olive oil, as needed; onion, 1/2; bell pepper, 1/2; bacon, 3 strips; minced garlic, 1 tbsp; whole tomatoes, 1 can; gochujang, 1 tbsp; fine gochugaru, 1 tbsp; cumin powder, a pinch; sugar, 1 tbsp; seasoned salt, a pinch; black pepper, a pinch; eggs, 3-4; mozzarella cheese, 1 handful; Italian parsley, a little; baguette or bread, as needed

A fusion shakshuka made by simmering leftover bell peppers, onions, and bacon from the fridge in a spicy tomato sauce with gochujang, topped with eggs and cheese.

🙋 Recommended for

⭐ Those who want a fancy and pretty appetizer or brunch to enjoy at home with wine or beer.
⭐ Those who want to deliciously use up leftover vegetables, bacon, and ham from the fridge in one go.
⭐ Those who love the combination of spicy tomato sauce, gooey cheese, and soft runny egg yolk.

20 min Difficulty Easy Salads & light meals

Main ingredients 🥩

onionbell pepperbacongarlicwhole tomatoesgochujanggochugarucuminsugareggsmozzarella cheeseparsleybread

Tags 🏷️

brunch fridge clean-out late-night snack

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

olive oil, as needed
onion, 1/2
bell pepper, 1/2
bacon, 3 strips
minced garlic, 1 tbsp
whole tomatoes, 1 can
gochujang, 1 tbsp
fine gochugaru, 1 tbsp
cumin powder, a pinch
sugar, 1 tbsp
seasoned salt, a pinch
black pepper, a pinch
eggs, 3-4
mozzarella cheese, 1 handful
Italian parsley, a little
baguette or bread, as needed

Recipe 🍳

Heat olive oil in a pan, add finely chopped onion, bell pepper, bacon, and minced garlic, and sauté until the onion becomes translucent.
Once the vegetables are cooked, add the whole tomatoes, mashing them, then add gochujang, fine gochugaru, cumin powder, sugar, seasoned salt, and black pepper, and mix well.
When the sauce bubbles and thickens, make a few wells with a spoon to hold the eggs.
Crack an egg into each well, then generously sprinkle mozzarella cheese over the empty spaces around the eggs.
Cover the pan with a lid and cook over low heat until the cheese melts and the egg whites are set but still moist.
Once the cheese is fully melted, turn off the heat, sprinkle Italian parsley as garnish, and serve with toasted bread.

In a pan with olive oil, stir-fry prepared onion, bell pepper, bacon, and garlic until softened.
Add whole tomatoes, gochujang, gochugaru, cumin, and sugar, then simmer a savory spicy sauce.
Top with eggs and cheese, cover, and cook over low heat. Serve with toasted bread for dipping.

Cooking tips 💡

Cumin powder is a key spice that gives Egg in Hell its unique Middle Eastern/Latin fusion flavor, but it can be omitted if you're unfamiliar with the taste.
Mixing gochujang and gochugaru into the tomato base creates a spicy and refreshing sauce that suits Korean palates, making this Western dish more approachable.
Even stale rye bread or white bread that has been sitting in the freezer can be revived by lightly toasting it in an air fryer or pan, then topping with the sauce.