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A crispy baked kimchi cheddar tortilla topped with runny sunny-side-up eggs, melted cheddar cheese, and spicy kimchi sauce, garnished with sliced green onions, with a slice pulled away showing stretchy melted cheese underneath.

Kimchi Cheddar Tortilla Eggs

A bold, savory, fusion-style breakfast featuring a crisp flour tortilla topped with tangy, spicy kimchi, melted sharp cheddar, and perfectly steamed, runny eggs.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 2 tortillas
Course: Breakfast
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Flour tortillas Or sturdy corn tortillas
  • 4 large Eggs Room temperature
  • ½ cup Kimchi Finely chopped and squeezed dry
  • 1 cup Sharp cheddar cheese Freshly shredded
  • 1 tablespoon Sesame oil For the skillet
  • 2 stalks Scallions (green onions) Sliced for garnish

Equipment

  • 1 Large Non-Stick Skillet Must have a tight-fitting lid
  • 1 Pizza Cutter For clean slices through the egg

Method
 

  1. Heat sesame oil in a large skillet over medium-low heat and lay a flour tortilla flat in the pan.
  2. Evenly scatter the chopped, dry kimchi over the tortilla, leaving a small border at the edges.
  3. Carefully crack two eggs directly over the kimchi and sprinkle the shredded cheddar cheese over the top.
  4. Cover the skillet tightly with a lid and cook for 4-6 minutes until the egg whites are set and the cheese is melted.
  5. Carefully slide the crispy tortilla onto a cutting board, garnish with sliced scallions, and slice into quarters before serving.

Notes

It is crucial to drain and squeeze the excess moisture from your chopped kimchi before adding it to the tortilla to prevent the base from becoming soggy.