Waitrose and Partners
Korean-style one-pan eggs

Korean-style one-pan eggs

A rich tomato sauce, pepped up with spicy gochujang and piquant kimchi, is perfect for simmering eggs and mopping up with garlic bread. Try with steamed seasonal greens, drizzled with toasted sesame oil.

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VegetarianHealthySource of protein1 of your 5 a day5 plant varieties
  • Serves4
  • CourseBrunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 2 tbsp olive oil
  • 1 bunch/es bunch salad onions, chopped
  • 240g pack roasted garlic flatbreads, to serve
  • 400g can chopped tomatoes
  • 1 tbsp Cooks’ Ingredients Gochujang Chilli Paste
  • 4 tbsp kimchi (such as Vadasz)
  • 4 large free range eggs
  • 2 tbsp Cooks' Ingredients Crispy Fried Onions
  • ½ x 25g pack coriander, roughly chopped

Method

  1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large heavy-based frying pan and cook the salad onions for a few minutes until softening. Cook the flatbreads according to pack instructions.

  2. Add the tomatoes, gochujang and a pinch of salt to the salad onions, then stir and simmer for 3-4 minutes, until starting to thicken.

  3. Stir in the kimchi and cook for 1 minute more, then make 4 wells in the sauce and crack an egg into each. Cover and cook for 4-5 minutes until the egg white is cooked and set and the yolk is still runny.

  4. Scatter over the crispy onions and coriander and serve immediately, with the flatbreads.

Cook’s tip

To create a more substantial meal, chop boiled new potatoes into cubes, add these to the sauce, then add the eggs.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,540kJ/ 368kcals

Fat

18g

Saturated Fat

5.5g

Carbohydrates

34.4g

Sugars

6.9g

Fibre

3.5g

Protein

15.4g

Salt

1.8g

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