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Delicious and healthy shakshuka recipe with a twist using kimchi! You’ll love the Korean flavors that meld together with this classic Middle Eastern and North African dish. Paleo & Whole30 friendly!
Shakshuka is such a delicious and gorgeous dish. If you’ve never had it or heard of it before, it’s a Middle Eastern and North African dish with eggs, tomatoes, and spices simmer together to perfection. I highly recommend you try the traditional version if you’ve never had it before. It’s truly wonderful.
Kimchi Shakshuka Recipe
I decided to create a fusion of flavors with this shakshuka eggs recipe, and I was blown away by how delicious it turned out. I have to admit – I wasn’t sure at first if this kimchi shakshuka would taste good. However, the combination of spicy crunchy kimchi, tomatoes, and runny egg yolks is truly amazing and delightful.
Kimchi Shakshuka Ingredients
One of the main reasons I ended up cooking this homemade shakshuka with a Korean twist was because I had all the ingredients on hand. I didn’t want to go grocery shopping and wanted to create a meal out of what I had, which turned into this shakshuka. It ended up being so delicious, that I decided to share it with you here! Here are the kimchi shashuka ingredients:
- kimchi: I have a delicious kimchi recipe in my cookbook, Korean Paleo.
- onion
- garlic
- crushed tomatoes
- coconut aminos
- gochugaru: This is Korean chili flakes commonly used in Korean cooking. If you can’t find this, you can omit or use crushed red pepper flakes.
- eggs
How to Make Shakshuka Eggs Recipe with Kimchi
This delicious and healthy shakshuka recipe is so easy and takes 30 minutes from start to finish. Here’s how to make shakshuka with kimchi:
- In a large skillet, heat ghee and add onion and garlic. Cook stirring until the onions are translucent.
- Add drained and chopped kimchi to the pan and stir cooking for 5 minutes until softened.
- Pour in crushed tomatoes, coconut aminos, salt, pepper, and gochugaru. Let it come to a boil, then lower to simmer.
- Once the sauce is slightly thickened, crack the eggs into the sauce.
- Cover and cook for 5 minutes, or until the eggs are cooked to your liking.
- Serve, sprinkled with green onions and sesame seeds.
Is Kimchi Whole30?
If you want to make Whole30 shakshuka with this recipe, you’ll have to find Whole30 compliant kimchi that’s not made with sugar. Most kimchi brands at Asian stores have some sort of sugar in them. I’ve found sugar-free kimchi at farmers markets, or you can easily make your own! You can use my kimchi recipe from Korean Paleo and just omit the coconut sugar in it.
I also know some brands of kimchi sold at Whole Foods are made without sugar, so that’s your best bet if you want make these into Whole30 shakshuka.
If you enjoyed this recipe, you might also like…
- Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
- Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
- Kimchi & Bacon Keto Breakfast Egg Muffins (Paleo, Whole30)
- Mexican Paleo Shakshuka (Whole30)
Kimchi Shakshuka (Paleo, Whole30)
Ingredients
- 1 tbsp ghee, or your favorite cooking oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup sour kimchi, drained and chopped
- 28 oz can of crushed tomatoes
- 2 tbsp coconut aminos
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- Sugar or coconut sugar, if needed – omit for Whole30
- 1 tsp gochugaru, or crushed red pepper flakes
- 6 eggs
- Chopped green onions and sesame seeds, for garnish
Instructions
- Heat ghee in a large skillet over medium high heat.
- Add onion and garlic, and cook stirring for 5 minutes until the onions are translucent.
- Add kimchi and cook for 4-5 minutes until softened.
- Pour in crushed tomatoes, coconut aminos, salt, pepper, and gochugaru, and stir together. You can add 1/2 tsp of sugar or coconut sugar if your kimchi is very sour and fermented to balance out the flavor.
- Once this mixture starts boiling, lower the heat to simmer. Simmer together for 8-10 minutes until slightly thickened.
- Crack the eggs into the sauce, spacing them out evenly.
- Cover the pan and cook for 5 minutes until the whites are cooked, and the yolks are runny.
- Garnish with green onions and sesame seeds before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is great! I made the sauce ahead of time and then at breakfast, I heat up the sauce in a pan and cook the eggs in it. Fast, easy and yummy.
This was so freaking good – I had it for lunch today and both myself and my 10 year old loved it. Will be adding to my regular rotation for sure! I can’t WAIT to eat the leftovers!
Thank you so much! And love that your kiddo loves kimchi. Enjoy those leftovers!! 🙂
This sounds delicious. My husbands family is Italian & makes a similar dish they call Peppers & Eggs. It is made with bell peppers instead of kimchee.
Sounds amazing!! I’ll have to try that.