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Spicy Gochujang Baked Eggs

Bold, savory baked eggs in spicy Korean chili sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Fusion, Korean-Inspired
Calories: 260

Ingredients
  

Base
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup spinach
Sauce
  • 1.5 tbsp gochujang
  • 2 tbsp heavy cream
  • 0.5 tsp sesame oil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp chili flakes optional
Eggs
  • 4 eggs large
Garnish
  • 2 tbsp scallions sliced
  • 1 tsp sesame seeds
  • 1 tsp chili oil optional

Equipment

  • Oven-safe skillet
  • Mixing bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a small oven-safe skillet.
  2. Heat olive oil in a pan, sauté garlic until fragrant, then add spinach and cook until wilted.
  3. Spread spinach mixture evenly in skillet.
  4. Whisk gochujang, cream, sesame oil, salt, pepper, and chili flakes.
  5. Pour sauce over spinach.
  6. Crack eggs evenly over sauce.
  7. Bake 12–15 minutes until whites are set but yolks are still soft.
  8. Garnish with scallions, sesame seeds, and chili oil before serving.

Notes

Adjust spice level by increasing or decreasing gochujang.