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Potato and gochujang braised eggs
Ingredients
- 2 medium russet potatoes, peeled and cut into 1/4 × 1-1/2-inch/ 1/2 × 4 centimeter batons
- 1 small kohlrabi, peeled and cut into 1/4 × 1-1/2-inch/ 1/2 × 4 centimeter batons
- 1 tablespoon gochujang chile paste
- 2 teaspoons white or other miso paste
- 2 small garlic cloves, crushed
- 3 tablespoons olive oil
- Table salt
- 8 eggs
Sauce:
- 1 tablespoon lime juice
- 1 teaspoon gochujang chile paste
- 2 tablespoons olive oil
- 2 teaspoons finely chopped chives
- 2 tesapoons white or black sesame seeds, preferably a mixture of both, toasted
- 1 lime, cut into wedges
Directions
- Preheat the oven to 425°F/200°C fan. Lightly grease a round 12-inch/ 30 centimter 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 five minutes.
- In a large bowl, combine the potatoes, kohlrabi, gochujang, miso paste, garlic, olive oil, and 1/4 teaspoon 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.
- 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 eight to ten minutes, or until the whites are cooked and the yolks are still runny.
- Check for doneness after eight 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.
- For the sauce: In a small bowl, combine the lime juice, gochujang, olive oil, chives, and sesame seeds and stir to mix.
- Drizzle the sauce over the eggs and serve straight from the pan, with the lime wedges to squeeze on top.
