Savoury Egg Casserole with Mushroom, Bacon and Kimchi

1. Using a sharp knife, slice the bacon into small pieces, approximately 0.2 inches (0.5cm) in size.
2. Finely chop the kimchi, Spanish onion and mushrooms into small pieces and dice tomatoes.
3. In an 8 inch (20 cm) cast iron skillet or frying pan, fry the bacon at medium heat until crisp.
4. Add the chopped garlic, onion and mushrooms to the skillet and sauté for 2 minutes.
5. Add the baby spinach to the skillet.
6. Add the diced tomatoes, kimchi, light soy sauce, maple syrup and gochujang to the skillet and cook for 15 minutes over medium-low heat.
7. Transfer to an 8 inch (20 cm) baking dish. Omit this step if using a cast iron skillet.
8. Crack the eggs on top of the stew and finish cooking in the oven for 5 to 10 minutes at 350° F (180° C) until the egg whites are cooked through.
9. Serve with toast or baguette slices.

Recipe courtesy of Chef Minh Phat