tablespoons extra-virgin olive oil
red onion, thinly sliced
garlic cloves, finely chopped
cup Napa cabbage kimchi, undrained and roughly chopped
pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
Mayonnaise, for garnish
tablespoon furikake or toasted white sesame seeds, for serving
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.