Gochujang Potato Eggs Korean Breakfast Recipe
How to make the best Korean breakfast recipe. Our easy healthy oven baked Gochujang Eggs & Potatoes is the perfect brunch casserole dish.
Servings: 6
Calories: 256kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Casserole dish
- mixing bowl
- Wooden spoon or spatula
Ingredients
- 2 Medium Russet Potatoes peeled and cut into 1/4 x 1 1/2 inch slices
- 1/2 Red Onion sliced
- 2 tbsp Kimchi chopped
- 1 tbsp Korean Gochujang
- 2 tsp Miso Paste
- 2 Garlic Cloves crushed
- 3 tbsp Olive Oil
- Kosher Salt and Pepper to taste
- 8 Eggs
Sauce
- 1 tbsp Lime Juice
- 1 tsp Korean Gochujang
- 2 tbsp Olive Oil
- 2 tsp Scallions chopped
- 2 tsp Sesame Seeds
- 1 Lime cut into wedges
Instructions
- Preheat oven to 425 F. Lightly grease a round 12-inch ovenproof baking dish or cast iron skillet which you have a lid. Transfer to the oven and heat for 5 minutes.
- In a large bowl, combine the potatoes, red onion, kimchi, gochujang, miso paste, garlic, olive oil, and 1/4 tsp salt and toss thoroughly coated. Remove the pan from the oven, tip in the potato mixture, and spread out evenly. Bake for 20-25 minutes, uncovered, rotating the pan halfway through, until golden brown and crisp on top.
- Making eight wells in the potato mixture with the back of a spoon. Crack an egg into each hole, then cover the pan with a lid or foil and return to the oven for another 8 minutes, until the whites are cooked.
- For the sauce, in a small bowl combine the lime juice, gochujang, olive oil, scallions, and sesame seeds and stir to mix.
- Drizzle the sauce over the eggs and serve straight from the pan, with the lime wedges to squeeze on top.
Nutrition
Calories: 256kcal | Carbohydrates: 15.5g | Protein: 9.3g | Fat: 18.2g | Saturated Fat: 3.6g | Cholesterol: 218mg | Sodium: 249mg | Potassium: 409mg | Fiber: 2.5g | Sugar: 2.5g | Calcium: 55mg | Iron: 2mg
