Kimchi Shakshuka (Paleo, Whole30)

5 from 2 votes

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 African dish. Paleo & Whole30 friendly!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Main Course

Cuisine: Korean, Middle Eastern

Keyword: 30 minute whole30 meals, homemade shakshuka, paleo shakshuka, shaksuka eggs recipe, whole30 asian recipes, whole30 breakfast ideas, whole30 shakshuka

Servings: servings

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