Kimchi Shakshouka

Recipe

Preheat the oven to 375 F. Warm the oil in a oven safe pan over medium heat.
Sauté diced onion until the onions are tenter and turning to translucent. And add garlic and Brussels sprouts.
Add pinch of red chili pepper. Cook, stir constantly, until nice and fragrant.
Pour diced tomato, and let the mixture come to a simmer.
Add Kimchi Ragu and paprika. Stir well and reduce heat. Simmer for 5 minutes to give the flavors combining together.
Taste, and add salt and pepper as necessary. Gently add eggs on top of the sauce.
Carefully transfer the pan to the oven and bake for 8 - 10 minutes.
Meanwhile make toasts for shakshouka. Put butter on the toast and bake it.
Check the pan in the oven. it's done when the egg whites are an opaque white and the yolks have risen a bit but still soft. (Keep in mind that it'll continue to cooking after you pull the dish out of the oven)
Put out the hot pan to heat safe surface. Garnish with sliced green onion and paprika.
Enjoy with warm toast!!!!

Ingredients

1C Kimchi Ragu

1 C Diced tomato (can tomato)

1/4 onion (dice)

3 brussel sprouts (slice)

2 garlic cloves (chop)

1 tsp red chili pepper

1 stem green onion

1 tsp paprika + pinch for garnish

3 or 4 eggs

Salt & pepper to taste

Your choice of bread for toasts1