Roasted Eggs with Pak Choi

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet with vegetable oil.

   Tip: A cast iron skillet works beautifully for this recipe and distributes heat evenly.

2. 2

   Arrange the pak choi halves cut-side down on the prepared baking sheet. Season with half the salt and pepper, then roast for 8 minutes until the cut sides begin to caramelize.

   Tip: Don't stir the pak choi during this time to allow a golden crust to form.

3. 3

   While the pak choi roasts, whisk together the soy sauce, rice vinegar, sesame oil, minced ginger, and chili flakes in a small bowl to create the glaze.

   Tip: This can be done ahead of time and stored in the refrigerator.

4. 4

   Remove the baking sheet from the oven and carefully create 8 small wells among the pak choi. Crack one egg into each well, trying to keep the yolks intact.

   Tip: For easier cracking, crack each egg into a small cup first before sliding it into place.

5. 5

   Scatter the sliced garlic cloves around the eggs and pak choi, then drizzle the soy-sesame glaze evenly over everything. Season the eggs with remaining salt and pepper.

   Tip: Be gentle when drizzling to avoid breaking the egg yolks.

6. 6

   Return the baking sheet to the oven and roast for 12-15 minutes, until the egg whites are set but the yolks remain slightly runny, and the pak choi is tender.

   Tip: Oven temperatures vary, so begin checking at the 12-minute mark to achieve your preferred yolk consistency.

7. 7

   Carefully remove from the oven and garnish generously with crispy fried shallots and additional chili flakes if desired.

   Tip: The residual heat will continue cooking the eggs slightly, so remove them just before they reach your desired doneness.

8. 8

   Serve immediately while still warm, drizzling any pan juices over the top.