Potato and gochujang braised eggs

Name: Potato and gochujang braised eggs
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 8 eggs; 3 tbsp olive oil, plus extra for greasing; 400g large baking potatoes (ie, 1-2 potatoes), peeled and cut into ½cm batons; 1 small kohlrabi, peeled and cut into ½cm batons (160g net weight); 1 tbsp Korean gochujang paste (or other chilli paste if you can't find); 2 tsp white miso paste; 2 small garlic cloves, peeled and crushed; Salt; 1 tbsp lime juice; 1 tsp gochujang paste; 2 tbsp oil; 2 tsp chives, finely chopped; 2 tsp mixed black and white sesame seeds, toasted; 1 lime, cut into 4 wedges, to serve

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 4 servings

Eggs are baked nestled inside a giant rösti with a crisp bottom and a little chilli fire. This is brunch heaven!

Tags:

Fusion Brunch Light Meals Vegetarian Potatoes

Ingredients

8 eggs

For the potatoes:

3 tbsp olive oil, plus extra for greasing
400g large baking potatoes (ie, 1-2 potatoes), peeled and cut into ½cm batons
1 small kohlrabi, peeled and cut into ½cm batons (160g net weight)
1 tbsp Korean gochujang paste (or other chilli paste if you can't find)
2 tsp white miso paste
2 small garlic cloves, peeled and crushed
Salt

For the salsa:

1 tbsp lime juice
1 tsp gochujang paste
2 tbsp oil
2 tsp chives, finely chopped
2 tsp mixed black and white sesame seeds, toasted

1 lime, cut into 4 wedges, to serve

Method

Heat the oven to 220C (200C fan). Using a little olive oil, lightly grease a 28cm non-stick sauté pan for which you have a lid, then put it the oven to heat for five minutes.

In a large bowl, toss the first six ingredients and a quarter-teaspoon of salt until well coated (you may want to wear rubber gloves). Remove the pan from the oven, tip in the potato mixture and spread out evenly, then return the pan to the oven and bake for 25 minutes, rotating the pan once halfway, until golden brown and crisp on top.

Use the back of a dessert spoon to make eight wells in the potato mixture, then crack an egg into each one. Cover the pan and return it to the oven for eight minutes, or until the whites are cooked and the yolks are still runny (if you like, use a small spoon and carefully peel away the white film over the yolks to reveal their colour). Season the eggs with a little salt.

While the potatoes and eggs are cooking, mix all the salsa ingredients in a small bowl. To serve, drizzle the salsa all over the eggs and potatoes and serve straight from the pan with the lime wedges alongside to squeeze on top.