Kimchi shakshuka with an Indian chutney... yum! Chutney is homemade by @manviji ’s mom! The kimchi adds umami and deep flavors while the chutney adds a refreshing, spicy bite that melts well with the tomato sauce and eggs. Talk about a global dish.
1. Sauté chopped kimchi (I used about a cup), 1 diced onion, and minced garlic (I love garlic so add 4-6 cloves, but you can add less) in a large pan in olive oil until onions wilt and get shiny
2. Add any other vegetables you like (here I added half a diced zucchini, but peppers, tomatoes, mushrooms, etc all go well) and sauté
3. Add 1 large can tomato sauce or diced tomatoes (fresh works too) and bring to boil. Set to simmer on medium low
4. Add spices you enjoy in your sauce - I used few bunches of fresh basil, about 2 tablespoon of maple syrup, few turns of fresh ground pepper, and salt to taste
5. Make 6-8 dimples in the sauce and crack 1 egg into each dimple. Try to equally space. Keeping on simmer, cover the pot.
6. Simmer covered until eggs are set: 6-10 minutes depending on how you like the yolk (I like mine runny so generally limit to 6-7 minutes)
7. Serve with chutney and chives or scallions on top!