Name: Kimchi eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Korean
Ingredients: ½ tbsp rapeseed oil; 2 eggs; 175g kimchi; ½ tbsp chilli oil; 2 tbsp thai basil shredded; 5cm piece of ginger peeled and cut into thin coins; 2 slices of rye bread; 2 tbsp live natural yogurt; sesame seeds to serve

Two plates of kimchi-fried eggs with side dishes next to them

½ tbsp rapeseed oil
2 eggs
175g kimchi
½ tbsp chilli oil
2 tbsp thai basil
shredded
5cm piece of ginger
peeled and cut into thin coins
2 slices of rye bread
2 tbsp live natural yogurt
sesame seeds
to serve

Method

step 1
Heat the oil over a medium-high heat in a non-stick frying pan. Crack in the eggs, fry for 1 min then cover with a lid and cook to your liking (we did ours for 2 mins for a runny yolk). Just before they’re cooked to how you liked them, add the kimchi around the eggs. Cook for 1 min to warm through but don’t cook fully as it will kill the healthy gut bacteria.
step 2
Meanwhile in another frying pan, heat the chilli oil over a medium heat and add the basil and ginger. Increase the heat and sizzle for 1-2 mins or until fragrant.
step 3
Toast the rye bread and use a fish slice to transfer the kimchi fried eggs on top. Dollop on the yogurt then drizzle over the chilli oil and sprinkle with sesame seeds to finish.