Shake up breakfast time with this delicious Korean kimchi tomato eggs recipe from WellFest favourite Donal Skehan
Eggs are one of the most versatile ingredients you can have in the kitchen, as Donal Skehan proves with this delicious Korean kimchi tomato eggs recipe. So easy to make, it’s set to become a weekend favourite.
Donal says: “A wonderful fusion of Middle Eastern shakshuka with the flavours of Korean bibimbap.”
Equipment: Frying pan with lid
- 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
- 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.
- 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.
- 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.
Read more: All you need to know about eggs
Taken from Superfood In Minutes by Donal Skehan