Spicy Eggs
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We don’t simply label recipes as our latest obsessions unless we truly can’t get enough of a meal. We made this meal 3 times this week, so I think it’s safe to say that we aren’t playing around.
Boil the eggs to your liking - we boiled ours for 8 minutes. Don’t worry if the eggs don’t peel perfectly, because we are going to mash them up later and you won’t be able to tell. Throw together the sauce in a frying pan and toss the eggs in it.
My favourite part about this recipe is that you can cook a double batch for dinner, so there is enough for lunch the next day, and it barely takes any additional time.
Ingredients
- 6 eggs
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 spring onion
- Sesame seeds (to serve)
- Furikake (to serve)
- Rice (to serve)
Method
- Boil eggs and peel the shell. You can do either soft or hard boiled eggs
- Finely slice the spring onion on a bias
- In a bowl, combine the gochujang, soy sauce, water and vinegar until it is a runny paste
- Fry the spring onion until it is a vibrant green
- To the frying pan, add the sauce mixture and gochugaru and cook for 1 minute on a medium-low heat
- Add the eggs and toss well to coat
- Plate this up on a bed of rice with sesame seeds and furikake.