Kimchi Eggs in Hell with Turkey Sausage and Feta

Kimchi Eggs in Hell with Turkey Sausage and Feta is an easy one-pan remix of a classic. Instead of using pepper spices like paprika and cayenne to get that fiery look and taste, this recipe uses kimchi and also includes some lean meat protein.

Today’s recipe is sponsored by Jennie-O, who supplied me with the turkey sausage, but all these opinions are my own, thank you very much. Jump to Recipe

It’s Brunch Time

Spring officially starts on March 20^th! I know much of the United States is still experiencing some extremely cold weather, but it’s been gloriously warm here in California the past week.

The start of spring always gets me excited for foodie gatherings: picnics, brunch, and barrel tasting in particular. If you’ve been reading my blog for a while, you know I devoted a whole eCookbook to planning and making food for spring picnics.

But today, it’s all about brunch. I have been CRAVING a savory meal that can work for breakfast or brunch for a while. So I was pretty happy when I got Jennie-O’s All Natural Turkey Sausage in the mail along with a brunch theme for this month.

Brunch is about gathering together, catching up with friends or family, and enjoying the weather and food collectively. What better way to do that than gathering around ONE pot or pan?

Kimchi Eggs in Hell with Turkey Sausage and Feta

Shakshouka or Eggs in Hell or Eggs in Purgatory are all rifts on a familiar theme. I first became aware of it on Instagram. Because it looked so amazing I always assumed it was hard. But it is simple fare and shakshouka means “a mixture” in many dialects of Arabic.

I’ll stop here because I almost went down a black hole of foodie research. But it’s definitely a dish that I would want to read more about.

Anyway, normally the hell-like fiery red color comes from a mixture of tomatoes, onions, chilies or chili-based spices, and cumin, creating a spicy sauce that eggs are then poached in.

But I wanted to try yet another rift. I chose kimchi, turkey sausage, and feta to do just that in this Kimchi Eggs in Hell with Turkey Sausage and Feta.

Turkey

The Jennie-O All Natural Turkey Sausage adds a lot of great flavors, and you use the juices from browning it to sauté the onions, garlic, and kimchi in.

This is the part I liked the best. Seriously, the smells coming from my pan as I was browning the sausage was amazing.

Kimchi

My obsession with kimchi knows no end. One thing I’ve learned is that it pairs extraordinarily well with tomato-based sauces. I’ve made pizza sauce with it, tomato vodka cream sauce, and a marinara sauce, all with great success.

Kimchi Pizza

Kimchi Tomato Vodka Cream Sauce with Gnocchi and Italian Sausage

What’s so awesome is that even people who don’t like kimchi have liked these sauces. Cooking it with tomatoes gets ride of that funky flavor that you either love or hate but it adds a lot of depth and spice to the sauce.

Feta

After sautéing the onions, garlic, and kimchi, you add the turkey back in along with some canned whole peeled tomatoes. Once the sauce has cooked down a little, you stir in some feta cheese. Because brunch isn’t brunch without cheese.

You then crack the eggs on top and bake it in the oven for a little while until the eggs are just set.

Gather Around

Gather around the skillet, sprinkle some extra feta cheese and cilantro on top, and dig in. This Kimchi Eggs in Hell with Turkey Sausage and Feta literally went straight from the oven to floor (for pictures) to table, where we all scooped up our servings and placed it on top of ciabatta bread.

There was also some dipping involved, using bread to soak up all the extra sauce. It was a big hit, especially for my sister who just finished her 18-mile run. I can’t wait to bring you the next Jennie-O inspired recipe and happy brunching!

5 from 7 votes

Kimchi Eggs in Hell with Turkey Sausage and Feta

Kimchi Eggs in Hell with Turkey Sausage and Feta is an easy one-skillet remix of a classic. Instead of using pepper spices to get that fiery look and taste, this recipe uses kimchi.

Servings 6

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Ingredients

• 1 pound Jennie-O All Natural Turkey Sausage
• 1/2 tablespoon extra virgin olive oil
• 1 onion, diced
• 4 garlic cloves, minced or pressed
• 1 cup napa cabbage kimchi, finely diced
• 1 (28 ounce) can whole peeled tomatoes, diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 cups crumbled feta cheese
• 6 eggs
• cilantro, roughly chopped optional

Instructions

• Preheat oven to 375 degrees.
• Heat a large skillet on medium heat. Once it’s warm, add the turkey sausage, breaking it apart with a spatula and cooking until browned, about 3 to 4 minutes. Remove the sausage, leaving behind the juices. Set aside.
• Add olive oil to the skillet. Once it gets shimmery, add the onions and garlic and sauté until creamy, about 3 minutes.
• Add the finely diced kimchi and cook for 3 minutes.
• Add the browned turkey sausage back in along with the diced tomatoes and mix. Season with salt and pepper and simmer on medium-low until the tomato sauce has thickened, around 10 minutes.
• Turn off the heat. Stir in the crumbled feta cheese and then crack the eggs into the skillet, trying to space them out evenly.
• Bake 7 to 10 minutes and serve with more feta, cilantro, and bread.

Author: Megan Wells

Calories: 309kcal

Course: Breakfast

Nutrition

Serving: 1cup | Calories: 309kcal | Carbohydrates: 9g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 245mg | Sodium: 1048mg | Potassium: 158mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 23.1mg | Calcium: 250mg | Iron: 4.3mg