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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. | www.megiswell.com

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.
Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 309 kcal
Author Megan Wells

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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Add olive oil to the skillet. Once it gets shimmery, add the onions and garlic and sauté until creamy, about 3 minutes.

  4. Add the finely diced kimchi and cook for 3 minutes.

  5. 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.

  6. Turn off the heat. Stir in the crumbled feta cheese and then crack the eggs into the skillet, trying to space them out evenly.

  7. Bake 7 to 10 minutes and serve with more feta, cilantro, and bread.