POTATO AND GOCHUJANG BRAISED EGGS

Name: POTATO AND GOCHUJANG BRAISED EGGS
Cuisine: Asian
Ingredients: 2 medium russet potatoes, peeled and cut into ¼ × 1½-inch/½ × 4cm batons (13⅓ oz/380g); 1 small kohlrabi, peeled and cut into ¼ × 1½-inch/½ × 4cm batons (5¾ oz/160g); 1 tbsp gochujang chile paste (adjust according to the brand you are using; see this page); 2 tsp white or other miso paste; 2 small garlic cloves, crushed; 3 tbsp olive oil; table salt; 8 eggs; tbsp lime juice; 1 tsp gochujang chile paste (adjust according to the brand you are using; see this page); 2 tbsp olive oil; 2 tsp finely chopped chives; 2 tsp white or black sesame seeds, preferably a mixture of both, toasted; 1 lime, cut into wedges

4 steps

Eggs are baked nestled inside a giant rösti with a crispy bottom here, a bit like an American breakfast of hash browns and eggs, all in one pan. If you’re not a fan of kohlrabi, feel free to use potato only, though we like the complexity that kohlrabi brings with it. Try to stick to ½cm batons for the vegetables and not grate them, because you won’t get the crispiness you’re after when they’re grated. You can achieve this using a sharp knife or, more conveniently, with a mandolin or a food processor with the appropriate attachment. Prep the vegetables just before you cook them, so they don’t get soggy.Try to source good-quality gochujang, a Korean fermented chilli paste (see more on p. 18), and not the generic supermarket brands. It makes all the difference

Updated at: Thu, 17 Aug 2023 03:17:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories372.9 kcal (19%)

Total Fat27.3 g (39%)

Carbs19.4 g (7%)

Sugars4.5 g (5%)

Protein13.6 g (27%)

Sodium493.7 mg (25%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

380grusset potatoes

medium, peeled and cut into 1/4 × 1 1/2-inch/ 1/2 × 4cm batons

160gkohlrabi

small, peeled and cut into 1/4 × 1 1/2-inch/ 1/2 × 4cm batons

1 Tbspgochujang chile paste

adjust according to the brand you are using

2 tspwhite miso paste

3 Tbspolive oil

Sauce

lime juice

1 tspgochujang chile paste

adjust according to the brand you are using

2 Tbspolive oil

2 tspchives

finely chopped

2 tspwhite sesame seeds

or black, preferably a mixture of both, toasted

1lime

cut into wedges

Instructions

Step 1

1. Preheat the oven to 425°F/200°C fan. Lightly grease a round 12-inch/30cm ovenproof baking dish or nonstick sauté pan, for which you have a lid, or a similar-size round ovenproof dish, and transfer it to the oven to heat for 5 minutes.

Step 2

2. In a large bowl, combine the potatoes, kohlrabi, gochujang, miso paste, garlic, olive oil, and ¼ tsp salt and toss until thoroughly coated (this is easiest with gloved hands). Remove the pan from the oven, tip in the potato mixture, and spread out evenly. Bake for 25 minutes, uncovered, rotating the pan halfway through, until golden brown and crisp on top.

Step 3

3. Make eight wells in the potato mixture with the back of a spoon. Crack an egg into each hole, then cover the pan with the lid and return to the oven for 8–10 minutes, or until the whites are cooked and the yolks are still runny. Check for doneness after 8 minutes and every minute thereafter—the exact timing will depend on your oven and pan. Use a small spoon to carefully peel away the white film that has formed over the eggs, if you like, to reveal the yolks beneath. Season with a little salt.

Step 4

4. For the sauce: In a small bowl, combine the lime juice, gochujang, olive oil, chives, and sesame seeds and stir to mix.