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)
- 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.
YUM! Never too much kimchi – I’ll try this tomorrow. Thanks.
Cheese and kimchi together at last! Is this hangover food?
No really, is it hangover food? Still, you’ve not led me astray before.
I didn’t have a hangover when I made this, but I’m pretty sure this would get you over it if you had one.
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.
Hey dude, finally stumbled onto your site. Nice work! I’m a huge KimChi fan.
(when are we doing the Obelix & Asterix wild boar with Gunner?)
That sounds worth making. I live in nowhereville so this “fusion” hasn’t hit us yet. It’s probably an hour and half drive just to buy kimchi.
Where would I find enoki mushrooms? And do you think other varieties (crimini, portabello, button, etc.) would work?
I’m LOVING this recipe!
They look really, really good. Lovely photo’s too, dude.
hmmmm, sounds pretty good, must try these :).
Tasty addition to Freshly Pressed 🙂
That looks amazing! I have to get someone to make this for me. I am a horrible cook.
It’s looks delish, but what’s a kimchi? Did I miss something?
Mmmm sounds like a tasty treat. This post reminds me of a food truck that’s popular here serving a Mexican-Korean fusion type of thing.
wow! i am a big fan of the british breakfast and in a way i find this mexican-korean fusion very similar. will definitely try it! thanks for the tip!
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
Looks delicious..I’ve got to make this for my family.
Thanks for sharing. Look very delicious. Connie
Very nice, I can imagine this with a nice Pale Ale or IPA because beer is a great breakfast drink as well. Cheers!
This looks great, especially since huevos rancheros is basically my favorite breakfast. What is kimchi? I’ve always wondered =D
Pretty cool site you have here. Just wondering how did you add the sites that you like as a widget???
I’m not a fan of kimchi so will probably pass on that part of the recipe, but I like the way you write. Nice going!
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!
I lived in Korea for years and love me some kimchi. Mexican food is a bit of unknown in my parts but yum!
yummmy! yummmy in my tummy haha
love for you to cook that for moi sometime
beautiful photography. that looks delicious!
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!
Can’t wait to try this!
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.
I love Huevos Rancheros but your Korean take with enoki sounds delicious! What a lovely twist, especially with coriander! Yum. And congrats on being Freshly pressed 🙂
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.
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,
Love Huevos Rancheros!, with a twist , great recipe!
Where are you migrating your blog to?
just curious because there must be a good reason why.
I’m staying on the WordPress platform but just moving the hosting to a server that gives me a little more freedom.
i’m going to have to make this for the hubby! you’re right, kimchi is showing up in everything! have you tried kimchi grilled cheese yet?
Not yet, but I’m guessing that a Kimchi Grilled Cheese might be somewhere in my future…
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!
Looks delish. Cooking is a great stress reliever when you know what you are doing of course. 🙂 1coffeehouse.wordpress.com
HERE YOU ARE! Goodness it’s been quite a time since MasterChef, I am so excited to prowl though your blogs…got some Christmas recipes on the brew?
There are a bunch of Christmas recipes I developed for Guinness this year if you go down a few posts on my blog!
Darn…. You are very welcome to make me breakfeast some day! 😀
Looks delishious… A like and a follow from me, amazing post!
Mia Copenhagen, Denmark!
That is definitely a must try!
No idea what kimchi is (sorry to buck the trend) – but that looks delicious & it’s about the cutest frying pan I’ve ever seen!
you’re so right about breakfast. I have to try this someday when I wake up early enough to not have brunch haha
I will have to try this on a weekend– when I have more than 10 minutes to make breakfast.
Great blog by the way! Cheers & happy cooking,
No need to wait! This is literally a 10 minute dish from start to finish.
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!
Looking good. The only problem I have with kimchi is it often has shellfish in it so I have to be careful what I buy. Luckily there are products like Sunja’s Kimchi that are vegan!
Thanks for the recipe idea!
yum, yum, yum, yum…i cannot wait to try this recipe…. 🙂
lovely recipe. thanks. did you know there’s a moroccan version of the dish called shukshuka with red peppers, tomatoes, lots of cumin and paprika and then eggs and fresh coriander on top.
Love your writing style and the pics are spectacular!
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.
holy buck that looks good
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. yupthisisit.wordpress.com
Wonderful. I can’t wait to try the recipe myself.
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Nice fusion. I’m definitely trying this. Nicely photographed too. Congratulations on being Freshly Pressed.
Kimchi and enoki, interesting ingredients and looks yummy!
Recent frequent cravings of kimchi, and this recipe is perfect! Can’t wait to try this!
This looks utterly amazing!! Photography makes it look so enticing too. 🙂
Can we use couple paragraphes for our site http://yeahiloveit.com ?
Sure! Go ahead!
I LOVE you Adam you are my best chef =)
BTW they’re awesome dishes
OH… this I am trying. YUM!
Thank you for sharing.
Reblogged this on Kiara Lane.
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!!