Step 1: Sauté the Vegetables

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and bell pepper. Sauté for 5–7 minutes until softened.
3. Stir in the minced garlic and chopped kimchi, cooking for another 2–3 minutes until fragrant.

Step 2: Add Tomatoes and Beans

1. Add the diced tomatoes with their juices, black beans, smoked paprika, ground cumin, salt, and pepper. Stir well to combine.
2. Let the mixture simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 3: Poach the Eggs

1. Using a spoon, create small wells in the shakshuka mixture.
2. Crack an egg into each well. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and the yolks reach your preferred doneness.

Step 4: Serve

1. Remove the skillet from heat and garnish with fresh cilantro or parsley and extra kimchi if desired.
2. Serve hot, with crusty bread for dipping if desired.