Description
A delightful twist on traditional shakshuka, infused with spicy kimchi and rich tomato sauce, perfect for breakfast or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup spicy kimchi, chopped
- 1 can (14 oz) crushed tomatoes
- Salt and pepper, to taste
- 4 eggs
- 2 green onions, chopped
- Fresh cilantro, chopped
- Toast or bread, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté until the onion is translucent.
- Stir in the bell pepper and kimchi, cooking for a few minutes until heated through.
- Add crushed tomatoes, salt, and pepper; simmer for about 10 minutes to meld the flavors.
- Create wells in the sauce and crack eggs into each well.
- Cover the skillet and cook until the eggs are set to your liking, whether runny or firm.
- Garnish with green onions and cilantro before serving.
- Serve hot with toast or bread on the side.
Notes
For a heartier option, consider adding sautéed mushrooms or smoked bacon. Customize the dish by adjusting the spice level with different types of kimchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 370mg