Kimchi Huevos Rancheros are a fun, spicy twist on traditional huevos rancheros. Plus! A Food Should Taste Good giveaway!
Have you ever tried Kimchi?
For those of you that haven’t, you have NO IDEA what you’re missing. I discovered kimchi about a year ago at our local farmer’s market and life has not been the same since, especially in the flavor department.
Those of you who have had it are probably feverishly nodding your head with a big ol’ grin on your face. SO GOOD, right?
For the kimchi newbies in the group, let me give you a quick run-down: kimchi is a traditional Korean fermented food (oh heyyyy prebiotics and probiotics!) made of an agglomeration of vegetables — usually cabbage, carrots, radishes, etc. — and spicy seasonings. There are TONS of variations on kimchi but the more common type that you’ll find around the states is cabbage based, spicy, and insanely yummy.
When I was buying yet another round of kimchi at our farmers market recently, the wonderful salesman asked me what I had done with it in the past. I looked at him big BIG wide eyes that basically said, “wait, I’m not supposed to shove this stuff in my face as quickly as possible?”…. because, in my world, kimchi and “doing” had only gone as far as a) shoveling it all in my mouth or b) maybemaybemaybe eating it alongside scrambled eggs (incredible, BTW!) and that was it.
He gave me a few suggestions that sounded INCREDIBLE (more kimchi recipes coming soon, I can assure you) and while I was walking back home, the foodie wheels started wildly turning thanks to his out-of-the-box ideas. Somehow the hankering I had for huevos rancheros earlier in the day crept back up and
My new favorite savory breakfast was born: kimchi huevos rancheros.
I know, the whole concept seems a little odd but trust me, your taste-buds will be thanking me after the first bite. And your tummy? Your tummy will definitely be thanking me too.
To make the kimchi version of huevos rancheros, it’s really as easy as swapping out the traditional pico or salsa for a nice, thick layer of kimchi. Since both are spicy, flavor-packed, and veggie-based it’s a pretty easy 1-to-1 swap. But while it’s an easy swap, woooo baby that kimchi takes these huevos rancheros to a whole new level.
My favorite thing about this dish is that everything – the flavor profiles, the textures, even the colors – is in perfect balance and perfect harmony. Super spicy kimchi is balanced out by cool, smooth avocado. Runny yolks balanced by crisp, crunchy chips. And almost the whole rainbow is involved – reds, greens, oranges, whites, yellows. Balanced AND beautiful? Sign me up.
PLUS this breakfast (which is amazing for lunch and dinner too!) is seriously good for you. YES, even the chips!
Kimchi is insanely good for your gut (more about that here!), the eggs provide lots of protein, the avocado gives you a nice boost of good, heart-healthy fats, and the chips (gluten-free multi-grain!) provide the carbs you need to help you tackle the day. High-fives for a TASTY power breakfast!
Also, speaking of the chips, I’m going to let you all in on one crucial huevos rancheros secret: it’s all about the tortilla chips. You absolutely have to use high-quality, flavor-packed chips.
My recommendation? Food Should Taste Good brand. As your resident salsa addict you’ve gotta trust me — I know my chips — and these babies will never do you wrong. My whole family has been buying this brand, almost exclusively, for years.
Sooo why these specific chips? Three main reasons: they are SO TASTY, they hold up really well (they can hold a lot of weight and don’t get soggy quickly!), and they are so versatile!
BONUS: They’re completely gluten-free, certified Kosher, packed with lots of healthy whole grains, don’t contain any trans-fats, fillers, or any other funky stuff AND are non-GMO!
Tortilla chips that you can feel good about eating? LOVE that.
So, obviously, when Food Should Taste Good reached out to me to see if I’d like to share a few coupons with you all so you can give their chips a shot FOR FREE, my answer was a big, booming YES!!!! because (a) you really, really need these in your life ASAP and (b) #1 fan girl over here.
The giveaway is now closed. Thanks so much to everyone who entered, and congrats to Rosie, the winner!
OH! Another important thing that I completely forgot to mention: where you can find kimchi. (Which would only be the cornerstone of this whole recipe — Ha! Get it together, self.)
If you don’t have a fermented food stand at your farmer’s market (I’m weeping for you just a little), you will definitely be able to find kimchi at an Asian grocery store like an H Mart. I’ve even heard that some larger chain grocery stores, like Trader Joe’s, carry it. Most will be found in the refrigerated foods section.
So, what are you waiting for? Go get your kimchi search on and get ready for the best recipe twist that your breakfast table has ever seen!
- 1 Tablespoon butter
- 2 eggs
- ½ cup of kimchi
- 10-12 gluten-free multigrain tortilla chips
- ½ of a large avocado, diced
- 1 Tablespoon cilantro, finely chopped
- Salt & pepper, to taste
- In a non-stick skillet, heat butter over medium heat until just melted. Gently drop the eggs into the pan so they are not touching, and allow them to cook for 2-4 minutes, or to your personal preference.
- On a plate, lay out and arrange the chips so they cover the bottom of the plate in a thin layer. Drop the kimchi over the chips in small dollops. Gently place the cooked eggs on top of the kimchi along with the avocado. Garnish with cilantro.
- Salt and pepper the entire dish, to taste.
The giveaway is now closed. Thanks a million to everyone who entered!
Disclosure: this is not a sponsored post and all opinions here are my own. I genuinely love Food Should Taste Good, and am so thrilled that you will get a chance to try their products!