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1
In 10-inch skillet, melt butter over medium-high heat; add bell pepper and kimchi. Cook 6 to 8 minutes, stirring frequently, until peppers brown on edges. Reduce heat to medium; stir in tomatoes and sesame oil. Simmer 4 to 6 minutes or until thickened.
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2
With back of spoon, make 4 evenly-spaced indentions in tomato mixture. Gently crack an egg into each indention. Drizzle soy sauce over eggs. Cover; reduce heat to low.
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3
Cook 9 to 11 minutes or until yolks are set. Sprinkle with cheese. Top with green onions and cilantro.
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