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Eggs in tuna kimchi jigae for #BrunchWeek.
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Eggs in Hell (Poached Eggs and Kimchi) #BrunchWeek

Author: Amy Kim | kimchi MOM

Ingredients

  • Cooking oil
  • 2 teaspoons minced garlic
  • 1 small onion thinly sliced
  • 1 Korean green chili pepper thinly sliced
  • 2 cups cabbage kimchi
  • 1 can 5 oz. tuna packed in oil, drained
  • 1 tablespoon gochukaru Korean red pepper powder
  • 1-1/2 cups water
  • 2-4 large eggs
  • 2 green onion thinly sliced
  • Grated sharp cheddar cheese optional

Instructions

  • In a skillet, over medium-high heat, add a couple of tablespoons of cooking oil. Add garlic, onions, and half the amount of the green chili peppers. Cook until the onions start getting soft.
  • Add the kimchi, tuna, red pepper powder, and water. Bring to a boil, lower heat, cover and simmer for about 15 minutes. If the mixture gets too dry, add about 1/4 cup water. Uncover the skillet for the last 5 minutes.
  • Carefully crack each egg over the kimchi mixture so that it is evenly distributed. Cover and let cook until the yolks are just set, about 4-5 minutes.
  • Sprinkle with the sliced green onions and the remaining green chili pepper.
  • Serve immediately. And if you're up for it, sprinkle a little grated cheese!