Name: Crispy Kimchi-Feta Shakshuka Panini with Thai-Miso Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: italian
Ingredients: 4 large eggs; 8 ounces white cheese (feta, crumbled); 4 ounces yellow cheese (mozzarella, shredded); 6 ounces bacon (chopped); 4 slices bread (Italian ciabatta or sourdough); 3 tablespoons butter (divided); 3 tablespoons olive oil; 1/2 cup heavy cream; 2 tablespoons milk; 1/4 cup green olives (pitted and halved); 2 teaspoons miso paste (white or red); 1 teaspoon Thai red curry paste; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon gochugaru (Korean red pepper flakes); 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1/4 teaspoon sea salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 pinch saffron threads (optional but recommended); 1 tablespoon ham (finely diced, for garnish)

Crispy Kimchi-Feta Shakshuka Panini with Thai-Miso Cream

A bold fusion dish combining Mediterranean shakshuka with Korean-inspired crispy elements, served as an Italian-style pressed panini with Thai and Japanese umami flavors. Eggs poach in a spiced tomato-kimchi sauce, topped with creamy feta and served between buttered, crispy bread with bacon and a silky Thai-miso cream spread.

40 min

Medium

2 servings

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Taste Profile

Sweet1/10

Salty8/10

Sour3/10

Umami8/10

Spicy6/10

🥄 Texture

Crisp, buttery ciabatta gives a crunchy exterior that contrasts with runny egg yolks and a creamy Thai-miso sauce. Melted cheeses and tender bacon add gooey, chewy layers while olives and diced ham provide occasional briny bites.

👃 Aroma

Smoky bacon and toasted spices (cumin, smoked paprika) dominate, rounded by the savory, fermented notes of miso and feta. Subtle curry aromatics and a faint floral saffron thread lift the scent profile and add complexity.

🍷 Pairs Well With

A crisp, cold pilsner or a dry, off-dry Riesling to balance the spice and cut through the umami richness; alternatively a lightly chilled sake works well.

🥗 Side Dishes

Light, acidic sides: a quick cucumber-and-vinegar salad or Asian slaw with rice vinegar; roasted fingerling potatoes or a simple arugula salad with lemon vinaigrette; extra kimchi or pickled vegetables on the side to echo the dish's tangy notes.

Ingredients(22 items)

14 large eggs

28 ounces white cheese (feta, crumbled)

34 ounces yellow cheese (mozzarella, shredded)

46 ounces bacon (chopped)

54 slices bread (Italian ciabatta or sourdough)

63 tablespoons butter (divided)

73 tablespoons olive oil

81/2 cup heavy cream

92 tablespoons milk

101/4 cup green olives (pitted and halved)

112 teaspoons miso paste (white or red)

121 teaspoon Thai red curry paste

131 teaspoon cumin

141/2 teaspoon smoked paprika

151/2 teaspoon gochugaru (Korean red pepper flakes)

161/4 teaspoon cayenne pepper

171/4 teaspoon black pepper

181/4 teaspoon sea salt

191/4 teaspoon garlic powder

201/4 teaspoon onion powder

211 pinch saffron threads (optional but recommended)

221 tablespoon ham (finely diced, for garnish)

Instructions

Prepare the Thai-miso cream: In a small bowl, whisk together 1/2 cup heavy cream, 2 tablespoons milk, 2 teaspoons miso paste, and 1 teaspoon Thai red curry paste until smooth. Set aside and refrigerate.

Cook the bacon: In a large skillet over medium heat, cook 6 ounces chopped bacon until crispy (about 5-7 minutes). Remove with a slotted spoon and set aside, leaving 1 tablespoon of bacon fat in the pan.

Build the sauce base: Add 2 tablespoons olive oil to the bacon fat. Add 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon gochugaru, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Toast the spices for 1 minute until fragrant.

Simmer the sauce: Add the cooked bacon back to the pan along with 1/4 cup green olives (halved). Reduce heat to medium-low and let simmer for 2 minutes to allow flavors to meld.

Create sauce wells: Using the back of a spoon, create 4 small wells in the sauce mixture, spacing them evenly around the pan.

Poach the eggs: Carefully crack 4 large eggs into each well. Season the eggs lightly with 1/4 teaspoon black pepper and 1/4 teaspoon sea salt. Cover the pan with a lid and cook for 4-5 minutes until egg whites are set but yolks remain runny.

Add cheese topping: Sprinkle 4 ounces crumbled feta cheese and 2 ounces shredded yellow cheese over the eggs and sauce. Cover and cook for another 1-2 minutes until cheese begins to melt.

Prepare the panini: While eggs cook, butter one side of each of the 4 bread slices with 1 tablespoon total butter (1/4 tablespoon per slice). Heat a griddle or panini press over medium-high heat.

Toast the bread: Place bread slices buttered-side down on the hot griddle and cook for 2-3 minutes until golden brown and crispy. Remove and set aside.

Assemble the panini: Spread 2 tablespoons of the Thai-miso cream on the untoasted side of 2 bread slices. Top each with half of the shakshuka mixture (2 eggs, sauce, cheese, bacon, and olives). Sprinkle 1/2 tablespoon diced ham on each. Top with remaining bread slices, buttered-side up.

Press and cook: Place panini on the griddle or panini press and cook for 2-3 minutes until the bread is crispy and cheese is fully melted. Press gently with the spatula. Flip carefully and cook the other side for 2-3 minutes until golden brown.

Finish and serve: Remove panini from heat. Add a pinch of saffron threads (optional) to remaining Thai-miso cream for garnish. Cut panini diagonally and serve immediately with remaining Thai-miso cream on the side for dipping.