Potato and gochujang braised eggs from Ottolenghi Flavour / Flavor (page 99) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asparagus salad with tamarind and lime; Radish and cucumber salad with chipotle peanuts; Crêpes with roasted bananas and Barbados cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anna_zlyv5a on May 01, 2026

    Came together fairly quickly and was very good. I let the eggs cook too long so they weren’t runny, but that was my fault. Next time I would let the potatoes cook for longer before adding the eggs. Added crunchy garlic chili oil on top which really elevated it.

  • ash_2fquo3 on January 16, 2026

    This was fantastic, pretty easy/simple ingredients compared to some recipes in this cookbook and reheated really well.

  • lholtzman on September 18, 2025

    This was good. I expected a bit more flavor, and my potatoes did not get crispy. The eggs, however were cooked perfectly at 8 minutes.

  • Tomato on July 13, 2024

    Great Sunday night dinner. Love it!

  • Sophph on August 07, 2022

    Very tasty but I would cut down the oil next time.

  • mstinapink on August 03, 2021

    We absolutely loved this recipe, I'd say it is our favourite Ottolenghi recipe by far. Highly recommended.

  • annettle on January 13, 2021

    Sadly not to my family's taste at all - two of us passed it up altogether, and I ate it but wouldn't revisit. I found the gochujang overwhelming and sharp, and couldn't easily discern any of the other flavour components. Agree that the quantity given wouldn't serve 4 unless used as a side dish; the potato and kohlrabi plus 4 or 6 eggs would be a good light meal for 2.

  • Jane on December 09, 2020

    Like many Ottolenghi recipes that I have made, the finishing touches really make this something special. The kohlrabi./potato hash is good but it's the gochujang and sesame seed sauce that made this a repeat for me. I served this as an evening supper and found the quantities served 2 (with 4 eggs rather than 8) not 4. Maybe it would serve 4 for brunch but even then I'm doubtful.

  • potatooryam on November 20, 2020

    This was so good! Simple to prepare but packed with flavor. The only change I made to the recipe was to shred the potatoes in a food processor and squeeze the liquid out of the shredded potatoes before mixing. I loved the flavor of the miso and the depth of flavor it provided.

  • Lsblackburn1 on November 12, 2020

    This made a cozy dinner served with toast and bacon. Used 3 potatoes and may have cut then a bit too thick, but still came out well.

  • KarinaFrancis on November 08, 2020

    Damn! This was so good! The potatoes were delicious cooked to slightly crispy in the gochujang and following the advice of a few insta peeps I cooked my eggs for 6 mins. Sadly I couldn’t find kohlrabi, but will make this again with or without it.

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