Potato and gochujang eggs

Potato and gochujang eggs

Tags

Breakfast

Cook

Ingredients

  • 3 tbsp olive oil
  • 400g potatoes, ½ cm batons
  • 1 kohlrabi, ½ cm batons
  • 1 tbsp gochujang
  • 2 tsp white miso paste
  • 2 garlic cloves, minced
  • 4 eggs
  • 1 lime, cut into 4 wedges
  • 1 tbsp lime juice
  • 1 tsp gochujang paste
  • 2 tbsp oil
  • 2 tsp chives, finely chopped
  • 2 tsp sesame seeds, toasted

Steps

  1. Heat the oven to 200°C. Using a little olive oil, lightly grease a lidded pan, then put it the oven to heat for five minutes.
  2. In a large bowl, toss the potatoes, kohlrabi, gochujang, miso and garlic and a quarter-teaspoon of salt until well coated.
  3. Remove the pan from the oven, tip in the potato mixture and spread evenly. Return to the oven and bake for 25 minutes, rotating halfway until golden brown.
  4. Use the back of a spoon to make 8 wells in the potato, then crack an egg into each one. Cover and return to the pan for 8 minutes.
  5. Meanwhile mix the lime juice, gochujang, oil, chives and sesame seeds for the salsa.
  6. To serve drizzle the salsa over the eggs and potatoes.