Korean Kimchi Tomato Eggs

VEGETARIAN

Cook’s Notes: There is ease to this one-pan method, but the true success comes at the end of the meal where the clean up is minimal. This recipe is a wonderful fusion of Middle Eastern shakshuka with the flavours of Korean bibimbap.

Equipment: Frying pan with lid

Serves: 2

Ingredients:

1 tbsp sesame oil
75g (2½oz) beansprouts
1 carrot, peeled and julienned
1 tbsp sesame seeds, toasted
2 tsp sunflower oil
1 red onion, thinly sliced
2 garlic cloves, crushed
1 x 400g (14oz) tin chopped tomatoes
200g (7oz) kimchi
4 large free-range eggs
handful of coriander leaves

Method:

1. Heat the sesame oil in a frying pan and gently fry the beansprouts and carrot until just softened and fully heated through. Tip into a bowl with the sesame seeds.

2. Heat the sunflower oil in the same frying pan and gently fry the onion for 5 minutes until softened, then add the garlic and fry for 1 minute. Add the chopped tomatoes and kimchi, season with salt and pepper and cook for 10 minutes.

3. Make four hollows in the sauce using the back of a spoon and crack the eggs into them. Cook for 8–10 minutes until they are just set (cover to speed up the cooking). Serve with the carrot and beansprouts and a scattering of coriander leaves.

Extracted from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton

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