Korean-style one-pan eggs

Name: Korean-style one-pan eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 bunch bunch salad onions, chopped; 240 g pack roasted garlic flatbreads, to serve; 400 g can chopped tomatoes; 1 tbsp Cooks’ Ingredients Gochujang Chilli Paste; 4 tbsp kimchi (such as Vadasz); 4 large free range eggs; 2 tbsp Cooks' Ingredients Crispy Fried Onions; 25 g pack coriander, roughly chopped

A rich tomato sauce, pepped up with spicy gochujang and piquant kimchi, is perfect for simmering eggs and mopping up with garlic bread. Try with steamed seasonal greens, drizzled with toasted sesame oil.

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VegetarianHealthySource of protein1 of your 5 a day5 plant varieties

Serves4
CourseBrunch
Prepare10 mins
Cook15 mins
Total time25 mins

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2 tbsp olive oil
1 bunch bunch salad onions, chopped
240g pack roasted garlic flatbreads, to serve
400g can chopped tomatoes
1 tbsp Cooks’ Ingredients Gochujang Chilli Paste
4 tbsp kimchi (such as Vadasz)
4 large free range eggs
2 tbsp Cooks' Ingredients Crispy Fried Onions
½ x 25g pack coriander, roughly chopped

Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large heavy-based frying pan and cook the salad onions for a few minutes until softening. Cook the flatbreads according to pack instructions.
Add the tomatoes, gochujang and a pinch of salt to the salad onions, then stir and simmer for 3-4 minutes, until starting to thicken.
Stir in the kimchi and cook for 1 minute more, then make 4 wells in the sauce and crack an egg into each. Cover and cook for 4-5 minutes until the egg white is cooked and set and the yolk is still runny.
Scatter over the crispy onions and coriander and serve immediately, with the flatbreads.