Stove-Top Kimchi Shakshuka
Simple, spicy, satisfying, this Stove-Top Kimchi Shakshuka is a comforting and hearty breakfast that comes together in just a few steps, and is sure to wake you up any day of the week!
Ingredients
- 4 Conestoga Farms Free Run Omega-3 brown eggs lightly beaten
- 2 tbsp olive oil
- 1 28oz/796ml can whole peeled tomatoes
- ½ cup Kim Chi
- Salt and pepper to taste
- ½ cup fresh cilantro leaves
- 4 slices bread toasted and buttered
Instructions
- Warm olive oil in a skillet, on medium high heat. Add the tomatoes and break them up with the back of a spatula or fork. Bring to a boil then stir in the kimchi. Lower heat to medium low and reduce, stirring occasionally, until thick enough to create pockets for the eggs.
- One at a time, use a spatula to make a 3-inch divot in the sauce. Crack an egg into the sauce and repeat with remaining eggs.
- Cover for 3 minutes, or until egg whites are fully cooked and yolk is still runny.
- Garnish with fresh cilantro and serve with buttered toast.
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