Go Back
+ servings
Print Recipe
5 from 2 votes

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
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: 3 servings
Calories: 294kcal


  • 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