Kimchi Shakshuka recipe - ingredients, nutrition and when to eat it
Kimchi and eggs are simmered in tomato sauce until thick, then served with bread. Tart tomatoes and the savory depth of fermented kimchi come together, and…
Kimchi and eggs are simmered in tomato sauce until thick, then served with bread. Tart tomatoes and the savory depth of fermented kimchi come together, and breaking the yolk makes each bite creamy. It’s great for weekend brunch or an easy dinner.
World cuisine · 20 minutes to cook
Tips: If the kimchi is salty or very sour, add a little water and taste the tomato sauce before deciding whether to add salt.
Tips: For a soft yolk, turn off the heat as soon as the egg white is set and let the residual heat finish cooking it.
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Ingredients (1 serving)
- Olive oil — 1 Tbsp
- Onion — 0.3 pc
- Garlic — 1 pc
- Napa cabbage kimchi — 0.5 cup
- Tomato sauce — 0.8 cup
- Egg — 2 pc
- Ground black pepper — 0.1 tsp
- Sandwich bread — 1 sheet
- Parsley — 1 tsp