A nice twist on baked eggs from Ottolenghi’s ‘Flavour’ with a hit from the Korean spices and a yummy, crisp rosti base.
Serves 4:
✔️2-3 large baking potatoes, peeled and cut in to batons
✔️1 small kohlrabi, peeled and cut in to batons (or substitute to more potato)
✔️1 tbsp gochujang chilli paste
✔️2 tsp white miso paste
✔️2 small garlic cloves, crushed
✔️3 tbsp olive oil
✔️8 eggs
✔️1 lime, cut in to wedges to serve
✔️salt
Salsa:
✔️1 tbsp lime juice
✔️1 tsp gochujang chilli paste
✔️2 tbsp olive oil
✔️2 tsp chives, finely chopped
✔️2 tsp white or black sesame seeds
Pre-heat the oven to 200° fan. Lightly grease a 28cm nonstick sauté pan, for which you have a lid, and transfer it to the oven to heat for 5 minutes.
In a large bowl, combine the first 6 ingredients and 1/4 teaspoon salt until thoroughly coated. Remove the pan from the oven, tip in the potato mixture and spread out evenly. Bake for 25 minutes, uncovered, rotating the pan halfway through cooking until golden brown and crisp on top.
Make 8 wells with the back of a spoon. Crack an egg on to each hole, then cover the pan with the lid and return it to the oven for 8–10 minutes, or until the whites are cooked and the yolks are still runny. Use a small spoon to carefully peel away the white film that has formed over the eggs if you like. Season with a little salt.
Mix all the ingredients for the salsa together in a small bowl, drizzle over the eggs and serve straight from the pan with the lime wedges squeezed on top.
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