POTATO AND GOCHUJANG BRAISED EGGS

Updated at: Thu, 17 Aug 2023 03:49:50 GMT

Step 1

Preheat the oven to 200°C fan

Step 2

Lightly grease a large 28cm non-stick sauté pan, for which you have a lid, or a similar-sized round ovenproof dish, and transfer it to the oven to heat for 5 minutes

Step 3

In a large bowl, combine the first six ingredients and 1 teaspoon salt until thoroughly coated (this is easiest with gloved hands)

Step 4

Remove the pan from the oven, tip in the potato mixture and spread out evenly

Step 5

Bake for 25 minutes, uncovered, rotating the pan halfway through cooking until golden-brown and crisp on top

Step 6

Make eight wells with the back of a spoon

Step 7

Crack an egg into each hole, then cover the pan with the lid and return it to the oven for 8-10 minutes, or until the whites are cooked and the yolks are still runny

Step 8

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

Step 9

Season them with a little salt

Step 10

Mix all the ingredients for the salsa together in a small bowl, drizzle over the eggs and serve straight from the pan, with the lime wedges squeezed on top

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