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.
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.
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