Stew this spicy Korean fermented cabbage (kimchi), blending its acidic flavour with the richness of eggs. Bulk it up by serving with rice, noodles or bread.
Braised kimchi eggs
Serves 2
Ingredients
2½ cups kimchi
½ cup passata or chopped tomatoes
2-3 Tbsp water
½ Tbsp brown or coconut sugar
Salt and milled pepper
2 baby cabbage leaves
2-4 large eggs, separated (keep yolks whole)
For serving
2 spring onion, sliced
1-2 radish, sliced
Toasted sesame seeds
Fresh coriander
Lime wedges
Method
- Drain kimchi, reserving the juices, and chop finely.
- Combine chopped kimchi, kimchi juice, passata or tomatoes, water, sugar and seasoning. Divide between 2 medium oven-safe bowls.
- Using a ladle, create a hole in the centre for eggs, and place egg whites into the cavity.
- Cover with foil and air-fry at 190°C for 15 minutes.
- Uncover and add egg yolks on top of egg whites, cover and continue cooking for another 5-8 minutes.
- Remove and top bowls with spring onion, radish, sesame seeds and coriander.
- Serve kimchi egg bowls hot, with limes on the side.
Words & recipes: Liezl Vermeulen
Photographs: Zhann Solomons
