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.