Plated
Gochujang Baked Eggs with Bok Choy and Crispy Rice
<p>Move over shakshuka, there’s a new saucy baked egg dish in town. This Korean-inspired version fortifies the tomato base with gochujang (a fermented chile paste), miso, and soy, along with sautéed baby bok choy for a vegetable component. We nestle eggs into the sauce and bake, then spoon everything over pan-crisped jasmine rice.</p>
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