- Yield 4 servings
- Time 30 minutes
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 cup napa cabbage kimchi, undrained and roughly chopped
- 2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
- 4 large eggs
- Mayonnaise, for garnish
- 1 tablespoon furikake or toasted white sesame seeds, for serving
- 1 scallion, finely chopped
- Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
- Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
- Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
- Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.
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