Kimchi and Beans Shakshuka: A Spicy Fusion Brunch.

This recipe is a vibrant departure from the traditional North African shakshuka, replacing the usual bell peppers with the complex, fermented funk of kimchi. The addition of cannellini beans provides a creamy, protein-rich foundation that balances the heat of the Gochugaru (Korean chili flakes).

The success of this dish lies in the “low and slow” poaching of the eggs within the spicy tomato and kimchi base. This ensures the whites are fully set while the yolks remain molten, creating a rich sauce when broken. It is a reliable, high-impact meal that bridges the gap between traditional comfort food and modern fusion.

Ingredients

The Base

200g Napa Cabbage Kimchi: Roughly chopped (keep the juice!).
1 Can (400g) Cannellini Beans: Drained and rinsed.
1 Can (400g) Crushed Tomatoes.
1 Tablespoon Gochujang: (Korean chili paste).¹
2 Cloves Garlic: Minced.
1 Small Onion: Thinly sliced.
1 Tablespoon Neutral Oil: (Grapeseed or vegetable).

The Eggs & Aromatics

4 to 6 Large Eggs.
1 Teaspoon Toasted Sesame Oil.
1 Teaspoon Gochugaru: (Optional, for extra heat).
2 Spring Onions: Thinly sliced.²
1 Tablespoon Toasted Sesame Seeds.

Instructions

1. Sauté the Aromatics

Heat the oil in a large, deep skillet or cast-iron pan over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the minced garlic and chopped kimchi, cooking for another 3 minutes until the kimchi begins to caramelize slightly around the edges.

2. Build the Sauce

Stir in the Gochujang paste, ensuring it is well distributed. Add the crushed tomatoes, the reserved kimchi juice, and the cannellini beans. Bring the mixture to a gentle simmer. Let it cook for 8 to 10 minutes until the sauce has thickened and the flavors have melded.

3. Nest the Eggs

Use the back of a large spoon to create 4 to 6 small wells in the bubbling sauce. Carefully crack an egg into each well. Season each egg with a tiny pinch of salt and the Gochugaru.

4. Poach to Perfection

Reduce the heat to low. Cover the skillet with a lid and cook for 5 to 8 minutes. Check frequently; you want the whites to be opaque and firm, but the yolks should still jiggle when the pan is gently shaken.

5. The Finishing Touches

Remove from heat. Drizzle the toasted sesame oil over the top and garnish generously with the sliced spring onions and toasted sesame seeds.

Flavor & Texture Notes

The primary sensation is umami-forward spice. The kimchi provides a sharp, fermented tang and a residual crunch that contrasts with the creamy cannellini beans.

The molten egg yolks act as a natural “sauce within a sauce,” mellowing the heat of the Gochujang. The sesame oil and seeds add a toasted, nutty aroma that anchors the dish in Korean flavor profiles.

Tips & Variations

The Cheese Addition: Sprinkle 50g of crumbled feta or shredded mozzarella over the sauce right before adding the eggs for a salty, melty element.³
Extra Texture: Top with crispy fried shallots or crushed seaweed (gim) for added crunch.
Greens: Stir in a handful of fresh baby spinach or bok choy right before cracking the eggs to add more nutrients and color.

Storage & Maintenance

Refrigeration: Shakshuka is best eaten immediately. However, the base (without the eggs) can be made ahead of time and stored for up to 3 days.
Reheating: If you have leftovers with eggs, reheat very gently on the stove over low heat. The microwave will likely overcook the yolks and turn them rubbery.
Serving: Serve directly from the skillet with thick slices of toasted sourdough or warm flatbread to scoop up the sauce.

FAQ

Can I make this less spicy?

Yes. Omit the Gochugaru and reduce the Gochujang to 1 teaspoon. The kimchi itself provides a base level of heat, so ensure you use a “mild” variety if you are sensitive to spice.

Can I use different beans?

Absolutely. Chickpeas or black beans work well, though cannellini beans are preferred for their thin skins and buttery texture which complements the creamy eggs.

My eggs are taking too long to cook. What should I do?

If the whites are still clear after 8 minutes, keep the lid on and slightly increase the heat. The steam trapped by the lid is what cooks the tops of the eggs.

Conclusion

Kimchi and Beans Shakshuka is a masterclass in using fermented ingredients to depth and complexity to a simple one-pan meal. By simmering the beans in the spicy tomato-kimchi base, you create a hearty, balanced dish that is consistently satisfying. It is a reliable recipe that provides a bold, restaurant-quality brunch experience at home.