Kimchi and Sesame Baked Eggs
Ingredients
- 8 large eggs
- 200 g kimchi
- 4 spring onions
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp sesame seeds
- 2 garlic cloves
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 19.6 g
- Carbohydrate
- 4.3 g
- of which sugars
- 1.7 g
- Fat
- 26.1 g
- of which saturates
- 5.8 g
- Fibre
- 1.8 g
- Salt
- 2.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C/170°C fan. Chop the kimchi roughly and slice the spring onions. Crush the garlic.
- 2
Heat the vegetable oil in an ovenproof frying pan. Fry the garlic for 30 seconds, add the kimchi and most of the spring onions, and cook for 3–4 minutes.
- 3
Drizzle in the sesame oil and soy sauce and stir well. Make 8 wells in the mixture.
- 4
Crack an egg into each well, season lightly, and sprinkle with sesame seeds. Transfer to the oven.
- 5
Bake for 10–12 minutes until the whites are just set. Scatter with the remaining spring onions and serve with steamed rice.
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