Huevos Coreanos


If you ever felt inclined to make a list of “food trends” for the past couple of years, “adding kimchi to everything” and “Mexican-Asian fusion” would both certainly be near the top. It seems that everywhere you turn these days there’s a kimchi quesadilla, spicy pork burrito or bulgogi taco. David Chang and Roy Choi should be getting royalties for this stuff.  Paying too much attention to food trends is a often a dangerous thing to do, but  love them or hate them, there’s no doubt that a tasty dish is a tasty dish. Let’s not take ourselves (or our food) too seriously.

I love breakfast, but as a meal it’s often overlooked as a source of variety. Day in and day out we turn to toast, cereal, bacon, the occasional pancake, and then add some eggs – fried, poached or scrambled. Even the simple and delicious breakfast dish of Eggs Benedict has lately been co-opted by brunch, that most mystifying and indefinable of meals. But such is the lack of respect we in the West tend to afford our breakfast. It’s ironic really, considering just how versatile eggs can be.

It’s easy to see where we get disillusioned by breakfast. We are constrained by time, ingredients, appetite and nutritional value.  We need something that’s fast, nutritionally balanced, not too difficult on the stomach and which will carry us through to lunch (forget brunch). But in the face of this adversity, we form solutions. I think the constraints of breakfast can be a source of great creativity, as we are almost forced to think outside the box.

Taking the old Mexican favourite, Huevos Rancheros (Cowboy’s Eggs) and combining it with some very good kimchi and enoki mushrooms resulted in this dish, which will definitely be taking its place in my kitchen’s breakfast repertoire.


Huevos Coreanos – Korean Eggs (Cowboy Style)

Serves 1


  • ½ cup cherry tomatoes, quartered (80g)
  • ½ cup enoki mushrooms (50g)
  • ½ cup kimchi (with juice), roughly sliced (100g)
  • ¼ cup tomato passata
  • 1 tbsp olive oil
  • ½ small red onion, sliced
  • 1 tsp rice wine vinegar
  • 2 free-range eggs
  • 1 tbsp fresh coriander leaves
  • 1 large red chilli
  • Grated cheese (optional)
  • Salt (to season)
  • Black pepper and buttered crusty bread, to serve


Preheat your oven’s overhead grill. Heat a small cast iron or other ovenproof pan until very hot. Add the olive oil and sautee the onions, tomatoes, chilli, mushrooms and kimchi until all are softened and nearly cooked through. Add the tomato passata and vinegar and cook for a further 1-2 minutes. Taste and season.

Make two small wells in the mixture in the pan and crack an egg into each. (If you wish, you can now scatter the top with a little grated cheese). Transfer the pan to your grill and grill the top for about 3-4 minutes until the whites of the eggs are set but the yolks are still runny. The heat of the pan will continue to cook the eggs from the bottom.

Grind over a little black pepper, scatter with some coriander leaves and serve with some buttered crusty bread.

Note: For a more mild version, you could reduce the amount of chilli or substitute with thinly sliced red capsicum.

69 thoughts on “Huevos Coreanos

      • hello,
        I am Portuguese and live in the archipelago of the Azores island of Terceira. I saw always the Master Chefnum local television station. I loved the program, you and Marion were my favorites. Congratulations!
        Sorry about my English.

  1. I LOVE a cooked breakfast, especially after doing the farm chores in the morning, (do not go out to the barn with a hangover though!!) and I LOVE anything cooked in a cast iron pan, this looks great.. c

  2. I’ve never had kimchi, though I’ve certainly heard of it. These eggs sound really tasty, and you even make them sound easy to make. I’m certainly too lazy to make breakfast most days, but maybe I’ll get more daring over the weekend. Great recipe!

  3. First of all, congratulations on being Freshly Pressed! Secondly, this looks like a great “go to” breakfast. I had forgotten (oops) that I bought a few little frying pans for “one”, tiny cast iron pans that would be perfect for this. Have an awesome day!

  4. Hi I have never heard of Kimchi. Can you describe its taste? My husband adores doing wierd things with eggs, especially chilli sauce etc. I love the idea and I love fresh coriander.
    I love the fact you write more than just a recipe, that’s just what makes a recipe come alive and what I like to do too!
    Lovely picture – well done on being FP’d.

  5. I LOVE Kimchi. Soo soo much I even want to try making it at home. The ONLY drawback, (so far) is that the recipe I looked at described having jars of it in the linen closet taking up space. I was fine with that…my boyfriend however, didn’t like the thought of the sheets & towels smelling like fermenting cabbage and old shrimp!?! I don’t know what’s wrong with him……….I guess I’ll have to go BUY kimchi to make this.

  6. Time! Breakfast! Love it and most days, time is certainly a factor! The other key point, having the resources for multiple items to choose from. Love the recipe… I will have to try it. Not a big fan of huevos rancheros (and I know that’s not the dish in the article) but this concoction looks really good! Also, it’s a good excuse for me to finally try kimchi.

    Blessings to you, Merry Christmas and Happy New Year,


  7. it’s dinner time, and my fridge has vitamin water, salsa, and strawberry jam. i’m starving. and now…i’m even more starving. great pictures and a recipe i must try! thanks for sharing!

  8. YAY – we’re a couple of Kiwis currently living in a village in South Korea. We got given a huge bag of kimchi the other day and this is the perfect recipe to make use of it! Like many Korean kitchens ours is without an oven. We’re definitely learning to cook in a different way to what we’re used to and with different (and sometimes limited) ingredients so any other ideas you have would be great. Love the blog!

  9. Thanks for the comments everyone.

    Kimchi is a slightly spicy fermented Korean side dish usually made from Chinese cabbage with a few other ingredients. It has a sharp taste with a hint of fishiness, without being overly acidic. I know that doesn’t sound overly appealing, but it’s delicious. A great source of umami in Korean dishes.

  10. Me has dado hambre! Y que bonitas las fotos! Just thought I’d practice my spanish hehhehe. You inspired me to include pictures in my posts- even though they’re not about food hehhehe.

  11. Pingback: adam liaw’s huevos coreanos « a life in words

  12. Hi Adam anytime I teach to prepare “huevos”, as prepared here in Mexico, my country, are delicious, and when you accompany with refried beans and tortilla chips. Saludos y muchos Besos!!

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