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Korean Shakshuka

Name: Korean Shakshuka
Prep time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoons butter; 1 medium red bell pepper, diced; 1 cup chopped kimchi, drained and patted dry; 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained; 1 tablespoon toasted sesame oil; 4 eggs; 1 tablespoon soy sauce; 1/2 cup shredded Monterey Jack cheese (4 oz); 2 tablespoons thinly sliced green onions; 1 tablespoon fresh cilantro leaves

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Kitchen Tested

Prep 25 min
Total 35 min
Servings 4

We used to think you couldn’t beat a classic shakshuka—then spicy, butter-fried kimchi changed our minds. So did soy sauce-steamed eggs. And have we mentioned the Monterey Jack cheese yet? Brunch (or dinner) just got a whole lot more interesting.

By Tablespoon Kitchens

Updated November 15, 2019

Ingredients

2 tablespoons butter
1 medium red bell pepper, diced
1 cup chopped kimchi, drained and patted dry
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 tablespoon toasted sesame oil
4 eggs
1 tablespoon soy sauce
1/2 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons thinly sliced green onions
1 tablespoon fresh cilantro leaves

Steps

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.
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.
3

Cook 9 to 11 minutes or until yolks are set. Sprinkle with cheese. Top with green onions and cilantro.

Serve this shakshuka with rice or crusty bread for sopping up the spicy juices, if desired.
Top with sesame seed, if desired.

Nutrition Facts

Serving Size: 1 1/4 Cups

Calories: 300

Calories from Fat: 170

Total Fat: 19g; 29%

Saturated Fat: 9g; 43%

Trans Fat: 0g

Cholesterol: 215mg; 71%

Sodium: 810mg; 34%

Potassium: 760mg; 22%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 2g; 10%

Sugars: 11g

Protein: 12g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 45%; 45%

Calcium: 15%; 15%

Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Shakshuka is a Middle Eastern dish also known as “eggs in purgatory.” In traditional shakshuka, the spicy heat comes from harissa or other chile peppers. In this Korean riff, the heat comes from the spicy kimchi.