Ingredients

The following ingredients have 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)

Instruction

  • 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.