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

1. Drain kimchi, reserving the juices, and chop finely. 
2. Combine chopped kimchi, kimchi juice, passata or tomatoes, water, sugar and seasoning. Divide between 2 medium oven-safe bowls. 
3. Using a ladle, create a hole in the centre for eggs, and place egg whites into the cavity.
4. Cover with foil and air-fry at 190°C for 15 minutes. 
5. Uncover and add egg yolks on top of egg whites, cover and continue cooking for another 5-8 minutes.
6. Remove and top bowls with spring onion, radish, sesame seeds and coriander. 
7. Serve kimchi egg bowls hot, with limes on the side. 

Words & recipes: Liezl Vermeulen 

Photographs: Zhann Solomons 

The post Braised kimchi eggs recipe appeared first on MyKitchen.

Divide traybake into quarters and put a different topping on each, keeping the whole family happy.  

Meaty traybake pizza

Serves 4 

Ingredients

500g store-bought bread dough
3 Tbsp tomato sauce
2 tsp dried mixed herbs
Glug oil 500g beef, pork or chicken mince
3 cloves garlic, chopped
1 Tbsp paprika
Salt and milled pepper
1 block (300g) Cheddar or mozzarella, grated
Fresh herbs, for serving  

Method

1. Preheat oven to 180°C.
2. Roll dough out on a lightly floured surface to about 5mm thick. Shape into a rectangle to fit a deep baking dish.
3. Combine tomato sauce, dried herbs and a glug of oil. Spread mixture over the dough, making sure to leave a 2cm border clean.
4. Bake pizza base for about 15 minutes.
5. Meanwhile, heat oil in a large pan and brown mince for about 6-8 minutes.
6. Stir in garlic and paprika and cook for another 5 minutes, adding more oil if necessary. Season well.
7. Top par-baked pizza base with mince mixture.
8. Sprinkle with cheese and bake for another 12-15 minutes or until dough is cooked and cheese is bubbling.
9. Serve while hot, scattered with fresh herbs. 

Recipes & styling: Chad January
Photographs: Zhann Solomons 

Also read: Avocado, biltong and feta pizza cones

The post Meaty traybake pizza   appeared first on MyKitchen.