Korean Gochujang Breakfast Shakshuka with Crispy Smoked Salmon

Ingredients

• 3 tbsp extra virgin olive oil, divided
• 1/2 medium yellow onion, diced, about 1/3 cup
• 3 cloves garlic cloves, minced
• 2 tbsp gochujang (Korean red chili paste), not diluted
• 1 can (14.5 oz) canned diced tomatoes, san marzano preferred
• 1/2 tsp fish sauce
• 1/2 tsp gochugaru (Korean red chili flakes), optional, for extra heat
• 4 whole large eggs, room temperature
• 4 oz smoked salmon, thinly sliced, torn into pieces
• 3 whole scallions, sliced, green and white parts separated
• 1 tsp sesame oil, for garnish
• 1 tbsp toasted sesame seeds
• 4 slices sourdough bread, sliced thick
• 1 tbsp butter, for toasting bread

Instructions

1. 1

   Toast sourdough slices in a skillet with butter over medium heat until golden on both sides, about 3 minutes per side. Set aside.

2. 2

   In the same skillet, heat 2 tbsp olive oil over medium heat. Add diced onion and cook until softened and translucent, about 3 minutes.