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Potato and gochujang braised eggs

Crispy potato rösti cups with runny gochujang eggs on top.
Sweet-salty heat from gochujang, bright with zesty lime salsa.
Warm, hearty, and perfect for a satisfying, cozy dinner.

breakfast ⏱ 70 min 520 kcal / portion 45.0 g carbs / portion (estimated) vegetarian eggglutensesamesoy 🔗 Original source

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Potato and gochujang braised eggs
v5 · rb0e705f985 20260727Z1751 59.1 ml olive oil 1 tbsp gochujang paste salt to taste 8 pieces egg 1 piece lime grease the pan with extra olive oil 🔥 ⏱ 5 min preheat the greased pan in the oven to 220°C 🌀 toss the potatoes and kohlrabi with olive oil, gochujang paste, white miso paste, garlic, and salt until well coated 🔥 ⏱ 25 min bake the rösti base at 220°C rotating once halfway until golden brown and crisp on top make eight wells in the potato mixture and crack the eggs into each well 🔥 ⏱ 8 min cover and bake at 220°C until the whites are cooked and yolks are still runny 🌀 season the eggs with a little salt 🌀 mix all the salsa ingredients in a small bowl 🍽 drizzle the salsa all over the eggs and potatoes and serve straight from the pan with lime wedges for squeezing Gochujang Braised Eggs 🎉 400 g potato 160 g kohlrabi 2 tsp white miso paste 2 pieces garlic clove 1 tbsp lime juice 2 tbsp oil 2 tsp chive 2 tsp sesame seed 15 ml 44 ml potato, kohlrabi, white miso paste, garlic clove 0.5 · ½ tbsp egg salt lime lime juice, oil, chive, sesame seed 0.5 · ½ tbsp
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Preparation steps

  1. grease the pan with extra olive oil
  2. preheat the greased pan in the oven to 220°C for 5 min
  3. toss the potatoes and kohlrabi with olive oil, gochujang paste, white miso paste, garlic, and salt until well coated
  4. bake the rösti base for 25 minutes at 220°C rotating once halfway until golden brown and crisp on top
  5. make eight wells in the potato mixture and crack the eggs into each well
  6. cover and bake for 8 minutes at 220°C until the whites are cooked and yolks are still runny
  7. season the eggs with a little salt
  8. mix all the salsa ingredients in a small bowl
  9. drizzle the salsa all over the eggs and potatoes and serve straight from the pan with lime wedges for squeezing

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