This is SUCH a great recipe! It's simple, versatile, satisfying and packed with plant protein power. Any veggies you have lying around the house can be used in this, it's a great way to use up eggs close to their best before date AND it makes sure you don't waste any delicious Katz Kimchi juice (we highly recommend drinking this too, delicious). For more ways to make sure you don't waste food in your kitchen check out this blog.
Credit where credit's due we've tweaked this original recipe by Thomasina Miers at The Guardian, man do they do some great recipes! But of course we make this using our very own Katz Kimchi and would highly recommend doing the same; not just because we think our kimchi is awesome but the heat from our kimchi goes so well with the runny yolk of the crispy fried egg.
If you want maximum raw, living kimchi benefits you can skip the step where you stir-fry the kimchi, as heating live fermented foods like ours kills the microbes within them. But even if you do stir-fry the kimchi, you can always add more fresh to the top before you serve. Win win.