prep time: 4 minutes
•
cook time: 5 minutes
•
yield: 2 servings
prep time: 4 minutes
•
cook time: 5 minutes
•
yield: 2 servings
If you like spicy foods, this is a perfect breakfast for you!
1 tablespoon Paleo fat
4 large eggs
Fine sea salt and fresh ground black pepper
1 cup kimchi (see note)
for garnish (optional):
Sliced green onions
Red pepper flakes
1. Heat the fat in a cast-iron skillet over low heat. Crack the eggs into the skillet. Season with salt and pepper. Cover with a lid and cook until the whites are cooked through on top and the yolks are still runny, about 4 minutes.
2. Meanwhile, divide the kimchi between two serving bowls. When the eggs are done, remove them from the heat and place 2 eggs into each bowl. Garnish with green onions and red pepper flakes, if desired.
note: When buying premade kimchi, check the label to make sure that there are no added sugars or MSG. For instructions on making homemade kimchi, see my Easy Kimchi recipe in my previous cookbook, Quick & Easy Ketogenic Cooking.
