Korean Kimchi Shakshuka recipe - ingredients, nutrition and when to eat it
Kimchi shakshuka is made by simmering kimchi and eggs in tomato sauce. The tangy, spicy kimchi pairs well with the tender eggs, and served with bread, it makes…
Kimchi shakshuka is made by simmering kimchi and eggs in tomato sauce. The tangy, spicy kimchi pairs well with the tender eggs, and served with bread, it makes a satisfying lunch or dinner.
World cuisine · 20 minutes to cook
Tips: If the kimchi is very ripe and salty, gently squeeze out some of the liquid and add salt a little at a time at the end.
Tips: If you like a soft yolk, turn off the heat when the whites are almost set.
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Ingredients (1 serving)
- Napa cabbage kimchi — 60 g
- Tomato sauce — 150 g
- Eggs — 2 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 tsp
- Korean chili flakes — 0.5 tsp
- Salt — 0.5 g
- Black pepper — 0.2 g
- Sandwich bread — 1 sheet