Summer-Style Eggs
2 servings
20 minutes
Summer eggs are a bright and rich dish of Korean cuisine that combines the freshness of summer vegetables with the spiciness of spices. Historically, such dishes arose from the need to prepare nutritious and simple breakfasts from available ingredients. Crispy potatoes fried in olive oil add textural variety, while sweet tomatoes soften the heat of chili and garlic. Eggs cooked directly on a bed of vegetables retain their tender consistency, and cilantro adds aromatic freshness. This recipe is perfect for a summer breakfast or light dinner when you want something filling but not heavy. It is recommended to serve hot to maintain the contrast of textures and reveal all flavor nuances.
1
In heated oil, fry diced boiled young potatoes until golden brown. Sprinkle with chili and finely chopped garlic.
- Potato: 500 g
- Olive oil: 2 tablespoons
- Chili pepper: 0.5 teaspoon
- Garlic: 1 clove
2
Add finely chopped tomatoes and cook for a few minutes until the tomatoes soften.
- Tomatoes: 225 g
3
Make 4 indentations in the prepared mixture, pour an egg into each, and cook for another 3-4 minutes. Sprinkle the finished dish with coriander and serve hot.
- Chicken egg: 4 pieces
- Coriander leaves: to taste