Savor a burst of flavor with our Kimchi Plantain Bake—Celebrating a delightful fusion of Caribbean and Korean flavors, conveniently crafted in a single pot. This delightful dish transforms the unexpected duo into a mouthwatering experience, balancing natural sweetness with vibrant spiciness. Brace yourself for a quick, delicious adventure that celebrates the perfect harmony of contrasting tastes!
- 6 eggs
- 2 cups kimchi, possibly chopped for consistency
- 4 ripe plantains, each chopped into 3 pieces and then quartered
- 1 can of San Marzano tomatoes
- 2 tsp gochujang
- 1 tsp crushed garlic
- 1 bunch scallions, diced (reserve green tips for garnish)
- 1 stick of salted butter
- Salt and pepper, to taste
Preparing the Scotch Bonnet Butter:
Step 1: Preheat oven to 350 degrees. As the oven heats, halve the scotch bonnet pepper and remove its seeds. Roast it in the oven for approximately 10 minutes. Once roasted, combine with butter and garlic. Generously spread this mixture over slices of crusty bread. Crack the eggs before setting them in the oven for about 7-10 minutes.
For optimal flavor, use a cast iron pan or heavy-bottom skillet. Melt the butter then begin sautéing the garlic and scallions but keep aside the green tips of the scallions for a finishing garnish.
Preparing the Tomato Mix:
Step 1: In a separate bowl, toss the gochujang with the San Marzano tomatoes and kimchi. Squeeze the tomatoes or burst with a fork. If your kimchi is in large pieces, chop it up a bit for an even mix.
Step 2: Add the plantains to the pan. Pour the tomato-kimchi mixture over them, ensuring an even coverage. Place 5-6 pats of butter on top of the mixture.
Step 3: Transfer the pan to the preheated oven and bake for about 25-35 minutes.
Step 4: Afterwards, take the pan out of the oven. Carefully crack the eggs onto the mixture before placing the pan back in the oven for another 5-7 minutes. If you prefer slightly runny yolk, monitor closely to avoid overcooking. This is the best time to put your garlic toast in the oven.
Step 5: Remove from the oven. Garnish with the reserved green scallion tips. For those who like it spicier, consider adding more roasted scotch bonnet peppers.