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Kimchi and beans shakshuka

• Jessica Marigliano-Barry

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

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Kimchi adds a spicy, tangy kick to this easy shakshuka, served with plenty of crusty bread

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Try our kimchi and beans shakshuka, then discover our homemade kimchi recipe, spring greens shakshuka, vegan shakshuka, eggs benedict, chorizo brunch eggs and more of the best breakfast ideas with eggs.

Cook’s tip: Boost your plant points

"For extra plants, you can add half a chopped red pepper into the frying pan after the spring onions, cooking for a few minutes until starting to soften. I added a few handfuls of spinach to wilt into the sauce at the end, plus a sprinkling of parsley on top. For a plant-based egg swap - which adds 1½ plant points - blend a block of silken tofu with ½ tsp of turmeric, 1 tbsp of nutritional yeast and seasoning. Finally, swapping white bread for wholemeal easily adds another plant point."

Note these changes to the recipe will alter the nutritional information displayed.

Here are more ways to boost your plant points and plant-packed recipes.

Kimchi and beans shakshuka recipe

Ingredients

Nutrition

• 1 tbsp olive oil

  plus extra to serve (optional)

• 2 spring onions

  thinly sliced, greens and whites separated

• 150g kimchi

• 400g tin of chopped tomatoes

• 400g tin of mixed beans

  drained and rinsed

• 4 eggs

• crusty bread or toast

  to serve

Nutrition: per serving

• kcal363
• fat16g
• saturates4g
• carbs25g
• sugars11g
• fibre11g
• protein24g
• salt2.9g

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Method

• step 1

  Heat the oil in a medium lidded frying pan. Once hot, cook the spring onion whites for 1-2 mins until starting to soften. Add the kimchi and fry for a couple of minutes until starting to char.

• step 2

  Pour in the tomatoes and beans, and simmer for 10-12 mins, uncovered, until it has reduced by about a third. Taste the sauce and season with salt and pepper.

• step 3

  Reduce the heat so the mixture is on a low simmer, adding a splash of water if it has become too thick. Make four wells in the mixture and crack in the eggs. Cover and cook for 4-5 mins for soft yolks or up to 8 mins if you prefer a firmer egg.

• step 4

  Scatter over the spring onion greens, an extra grind of pepper and a drizzle of oil, if you like. Serve with crusty bread or toast.

More breakfast ideas with eggs

Authors

Jessica Marigliano-Barry

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