Kimchi Shakshuka (Paleo, Whole30)
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!
Servings: 3 servings
- 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
- 1 tsp gochugaru or crushed red pepper flakes
- 6 eggs
- Chopped green onions and sesame seeds for garnish
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. 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.
Serving: 1serving - makes 3 | Calories: 294kcal | Carbohydrates: 28g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 909mg | Potassium: 979mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1243IU | Vitamin C: 28mg | Calcium: 158mg | Iron: 5mg