Kimchi Shakshuka

One day, while cleaning out my fridge, I stumbled upon some leftover kimchi. A few days earlier, I had enjoyed a nice Shakshuka, and suddenly, inspiration struck: what if I combined the two? The result was quite awesome—a dish that combined the spicy, tangy flavors of kimchi with the comforting warmth of Shakshuka. This recipe is the delicious outcome of that bold idea.

This vibrant take on Shakshuka features bold Korean flavors with the richness of gochujang, tangy kimchi, creamy cottage cheese, and warm pita bread. A bold fusion of Middle Eastern and Korean cuisines, this Kimchi Shakshuka recipe is the perfect dish for breakfast, brunch, or even dinner.

Step 1
Heat ½ tsp sesame oil in a large skillet over medium heat. Add cumin seeds and nigella seeds, letting them toast for 1 minute until fragrant. Add the diced bell peppers and sauté for 4-5 minutes until softened.

Step 2
Stir in the chopped kimchi, gochujang, gochugaru, smoked paprika powder, and honey. Cook for 2 minutes to combine the flavors. Add the canned tomatoes, rice vinegar, and fish sauce. Stir well and let the sauce simmer for 8-10 minutes, stirring occasionally.

Step 3
(If using) Stir in chickpeas and spinach leaves. Cook for 2-3 minutes until the spinach wilts and chickpeas are warmed through.

Step 4
Use a spoon to create 4 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

Step 5
While the eggs are cooking, toast the pita breads until warm and slightly crispy.

Step 6
Remove the skillet from the heat. Garnish the Shakshuka with chopped cilantro, spring onions, and dollops of cottage cheese. Serve immediately with the toasted pita on the side.

Enjoy!

Notes
- For a vegetarian version, omit the fish sauce and add soy sauce for depth of flavor
- Adjust spice levels by increasing or reducing the gochugaru or gochujang
- Cottage cheese can be substituted with feta or plain Greek yogurt for a creamy finish