Potato and gochujang braised eggs

Ingredients

3 tbsp olive oil, plus extra for greasing
400g large baking potatoes (ie, 1-2 potatoes), peeled and cut into ½cm batons
1 small kohlrabi, peeled and cut into ½cm batons (160g net weight)
1 tbsp gochujang paste
2 tsp white miso paste
2 small garlic cloves, peeled and crushed
Salt8 eggs
1 lime, cut into 4 wedges, to serve

For the salsa
1 tbsp lime juice
1 tsp gochujang paste
2 tbsp oil
2 tsp chives, finely chopped
2 tsp mixed black and white sesame seeds, toasted

Potato and gochujang braised eggs

Prep 20 min
Cook 50 min
Serves 4 as a main

Here, eggs are baked nestled inside a giant rösti with a crisp bottom, giving you a perfect brunch combination. Try to stick to ½cm batons for the vegetables and not grate them, because you won’t get the crispness you’re after. You can do this with a sharp knife or, more conveniently, a mandoline or a food processor with the appropriate attachment. Be sure to source a good-quality gochujang (a fermented Korean red pepper paste), because they’re much punchier than most supermarket brands.

Heat the oven to 220C (200C fan)/425F/gas 7. Using a little olive oil, lightly grease a 28cm nonstick saute pan for which you have a lid, then put it the oven to heat for five minutes.

In a large bowl, toss the first six ingredients and a quarter-teaspoon of salt until well coated (you may want to wear rubber gloves). Remove the pan from the oven, tip in the potato mixture and spread out evenly, then return the pan to the oven and bake for 25 minutes, rotating the pan once halfway, until golden brown and crisp on top.

Use the back of a dessertspoon to make eight wells in the potato mixture, then crack an egg into each one. Cover the pan and return it to the oven for eight minutes, or until the whites are cooked and the yolks are still runny (if you like, use a small spoon and carefully peel away the white film over the yolks to reveal their colour). Season the eggs with a little salt.

While the eggs are cooking, mix all the salsa ingredients in a small bowl. To serve, drizzle the salsa all over the eggs and potatoes and serve straight from the pan with the lime wedges alongside to squeeze on top.