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The tomato sauce of the Middle Eastern breakfast dish shakshuka, entirely replaced by Korean kimchi — a structural inversion.
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The three roles tomato sauce plays in shakshuka — tartness, umami, and body — are entirely replaced here by fermented kimchi. Kimchi's lactic tang and amino-acid umami run even deeper than tomato's. A finishing drizzle of tahini reins in the heat and acidity, landing everything in a rich, rounded place.
Thinly slice the onion and crush-mince the garlic.
Heat the sesame oil in a pan and sauté the onion and garlic until softened.
Add the kimchi and cook briefly, then stir in the dashi and miso, simmering until well combined.
Make wells in the mixture and crack in the eggs. Cover and steam over low heat until the yolks are just set.
Finish with a drizzle of tahini over everything.
Crumble the feta cheese over the top and scatter with sliced green onion to finish.