Cooking for Luv: Vegetarian + Vegan Recipes
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Kimchi Shakshuka (Baked Eggs in Stewed Tomato Kimchi Sauce)

cooking for luv kimchi shakshuka

02 Apr Kimchi Shakshuka (Baked Eggs in Stewed Tomato Kimchi Sauce)

One of my favorite breakfasts (or breakfasts for dinner!) is the middle eastern dish Shakshuka. Translated as “all mixed up”, shakshuka is this crazy delicious stewed onion, harissa (spicy sweet red pepper paste), tomato stew like dish with eggs cracked in, sometimes topped with some feta and herbs and baked to bubbly goodness and then served with crusty bread or pita. It’s bomb and pretty damn addicting.

Now, if you know me in real life or follow me on Instagram you may have figured out that I have an obsession with all things fermented and pickled, from yogurt to kombucha to krauts to kosher dills, and especially the delicious funky flavor bomb that is kimchi (korean fermented cabbage magic). Not only does it have the heath benefits that comes along with fermentation (gut balancing probiotics and vitamin goodness), but it also adds this spicy funky sour umami flavor to dishes that just gives food a magical boost. I pretty much add fermented foods to a quarter of my meals, from quesadillas to grain bowls to fried rice to sauces to grilled cheeses to just eating with a fork straight from the jar, and am always looking for new ways to incorporate it into my food.

When I saw my friends Farmhouse Culture (a local California brand that makes awesome fermented products like kraut, kimchi, and gut shots) at their booth at the Natural Products Expo a few weeks ago, I sampled their California Kimchi and immediately my brain started whizzing and whirling and I knew that I needed to get it “all mixed up” with the shakshuka treatment. The slightly spicy briny not-as-funky-as-traditional-kimchi ginger and wakame flavor was begging to take the place of the harissa and to be married with the creaminess of a runny egg (I used Vital Farms, my go-to humane egg brand!), the sweetness of golden brown onions, and the acidity of some hot stewed tomatoes. As soon as I got back I grabbed a bag of fermented goodness and got to work!

Now, I usually do shakshuka in a big cast iron skillet and we just dig in family-style, but for this one I wanted to try out making an individualized version to make it easier to set at a place setting at a sit-down meal or place on a brunch buffet for easy grab and go. You can adjust and do it family style as well, though- dealer’s choice.

Serve on its own, or with crusty bread, tortillas, pita, rice cakes whatever your mixed-up heart desires, there are obviously no rules here, people!

Enjoy!

xoxo,

Stephanie

 

Kimchi Shakshuka
Serves 4
Prep Time
5 min
Cook Time
35 min
Prep Time
5 min
Cook Time
35 min
Ingredients
  1. 1 tablespoon olive, grapeseed, or sesame oil
  2. 1 cup of thinly sliced red onion
  3. 2 cloves fresh garlic, minced
  4. 1 14.5 ounce can of Muir Glen crushed fire roasted tomatoes
  5. 1 cup Farmhouse Culture kimchi, large pieces chopped
  6. 2 tablespoons kimchi juice
  7. 1 teaspoon sugar
  8. 4 Vital Farms eggs
  9. 3 pinches kosher sea salt
  10. cilantro or chives to garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. In a heavy bottomed skillet, heat oil on the stovetop over medium-high heat until shimmering (about 1 minute). Add onions and cook, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add garlic and cook for 1 minute. Season with a pinch of salt.
  3. Turn heat to medium-low. Add tomatoes, kimchi, kimchi juice, sugar, and another couple pinches of salt. Stir and cook for about 10 minutes until liquid has slightly reduced. Remove from heat.
  4. Place ramekins on a baking sheet. Divide stewed mixture into the four ramekins. Create a deep crater in the center of each (the hole should be deep and wide enough to take up most of the area of the ramekin so the egg can sit inside it's little nest without overflowing and leaving a small edge of sauce around the outside) and crack an egg into each. Season with salt. Using a large piece of tin foil, make a tent (you don't want the top of the foil touching the eggs) to cover the baking sheet.
  5. Carefully transfer to oven and bake for 20-25 minutes, just until whites are set. If your oven isn't even in the heat zones, rotate the tray once after 10 minutes. Keep a careful eye on the eggs near the end of the cook time as the eggs can overcook in the blink of an eye- some may finish faster than others, just remove them as they are done.
  6. Garnish with chives or cilantro and serve warm!
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cooking for luv kimchi shakshuka farmhouse culture
 
cooking for luv kimchi shakshuka vital farms

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