Kimchi Egg Tacos

Kimchi Egg Tacos are a quick, fueling breakfast of perfectly cooked boiled eggs with fresh basil and kimchi with gochujang sauce.

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Egg taco recipe

The idea is simple. When you need nourishment asap but don’t want to sacrifice flavor, simply crack a few hard boiled eggs while your tortillas are warming, then cover them both in refrigerator staples that add loads of flavor, spice and texture. Done and done.

Most mornings there’s a spicy concoction of eggs and corn tortillas on my plate. Somewhat similar to huevos rancheros it’s always a little different, but always delicious. It’s not really the sort of thing I consider a “recipe” but at the urging on my friends and readers I am going to start sharing more of the everyday items that grace my plate on the daily.

I’m not sure why I never really considered them worthy of sharing before now even though they’ve been fueling me through my mornings for all these years.

But now I see these kimchi and herb filled egg tacos are such a quick, easy, and delicious breakfast.

Ingredients

• Kimchi – Kimchi is a fermented blend of vegetables and spices. But after fermentation these simple ingredients become an addictingly crispy, crunchy, spicy concoction that can be used as a snack, condiment or ingredient in so many recipes. The smell may be funky enough to prevent people from trying kimchi but the taste is so worth the smell! Trust me, if you like sauerkraut and pickles I have a feeling you’ll also be a fan of kimchi. Buy kimchi in the refrigerated section of most grocery stores or make your own.
• Eggs – the best eggs to use in breakfast tacos are whichever kind of eggs you prefer! Soft boiled, poached, fried and sunnyside up eggs all work in breakfast tacos. But the same beautiful runny yolks that make them so appealing also make a huge mess when eaten in tacos. Perfect Hard-Boiled Eggs, on the other hand, can be sliced thin and placed inside even the most minuscule tacos mess-free.
• Hot sauce – The vinegar and spicy chilis of hot sauce pair so well with both eggs and corn tortillas so hot sauce a perfect topper for this breakfast. What hot sauce is best paired with eggs? Both Korean kimchi and goc
• hujang sauce are made with the same gochugaru chili powder and therefore are a natural pair in this version. But feel free to use any hot sauce you prefer.
• Avocado
• Tortillas
• Basil

Step by step instructions

If you’re like me and always have at least a half dozen hard boiled eggs in the fridge it can be made in minutes. Just the time it takes to heat the tortillas and peel the eggs.

1. Make hard boiled eggs. Place eggs in a medium saucepan and cover with cool water. Bring to a boil over medium heat and allow to boil rapidly for one minute. Then cover pan and turn burner off. Leave eggs in covered pan on warm burner for 15 minutes. Then drain eggs and place in a bowl of ice water to quickly cool. Peel and slice hard boiled eggs.
2. When ready to serve assemble the tacos. Divide avocado, if using, among the tortillas. Top with sliced eggs, kimchi, basil and hot sauce.
3. Serve and enjoy!

📖 Recipe

Kimchi Egg Tacos

Kimchi Egg Tacos are a quick, fueling breakfast of perfectly cooked boiled eggs with fresh basil and kimchi with gochujang sauce.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Breakfast

Cuisine: Korean, Mexican

Servings: 2 servings

Calories: 494kcal

Author: Tristin Rieken

Ingredients

• 4 large eggs
• 1 small avocado thinly sliced
• 6 small corn tortillas heated or at room temperature
• 1 cup kimchi
• ½ cup fresh basil
• drizzle gochujang

US Customary – Metric

Instructions

• Place eggs in a medium saucepan and cover with cool water. Bring to a boil over medium heat and allow to boil rapidly for one minute before covering pan and turning the burner off. Leave eggs in covered pan on warm burner for 15 minutes. Then drain eggs and place in a bowl of ice water to quickly cool.
  4 large eggs
• To assemble the tacos, divide the avocado among the tortillas. Top with sliced eggs, kimchi, basil and hot sauce. Serve.
  1 small avocado, 6 small corn tortillas, 1 cup kimchi, ½ cup fresh basil, drizzle gochujang

Nutrition

Calories: 494kcal | Carbohydrates: 44g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 421mg | Sodium: 203mg | Potassium: 806mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1075IU | Vitamin C: 11.1mg | Calcium: 149mg | Iron: 3.7mg

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