5 from 1 review Shichimi togarashi is probably one of the most interesting spice blends I keep in the kitchen. It mixes hot and cool flavors, from chili and sesame seeds to seaweed and citrus. It’s one of the few spice mixes that, despite being a blend, you can see the different colors and textures of the components (it’s usually not a very fine powder). I add it over a lot of different things, especially eggs. Add it to any savory dish, and it will pleasantly surprise you!
Serve these baked eggs with toasted slices of buttered sourdough, and you’ll be dipping into that beautiful yolk. Here’s to your new brunch menu addition! 4 tsp sesame toasted oil + a little extra to grease the cocotte fine sea salt ground black pepper 4 Tbsp kimchi 4 large eggs 4 tsp shichimi togarashi
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