Best Chile Oil Fried Eggs With Greens And Yogurt Recipes

CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY

Crispy Chili Oil-Fried Eggs Recipe by Tasty image

Upgrade your breakfast with these crispy, colorful fried eggs. Crunchy chili oil infused with fragrant Sichuan peppercorns and Chinese five-spice gives a slight kick to perfectly fried eggs for the best breakfast combo ever!

Provided by Aleya Zenieris

Categories Sides

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 large shallot, peeled and quartered
5 garlics, crushed
2 tablespoons whole sichuan peppercorns
2 dried bay leaves
2 whole cinnamon sticks
2 cups peanut oil, or other neutral, high-heat oil, such as safflower
1 cup Sichuan red chile flakes
1 ½ teaspoons Chinese five-spice powder
1 ½ teaspoons kosher salt
4 tablespoons chili oil
4 large eggs
kosher salt, to taste
2 tablespoons fresh dill fronds, roughly chopped
2 tablespoons scallions, thinly sliced
flaky sea salt, to taste
toasted bread, for serving

Steps:

Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
Enjoy!

CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT

Chile-Oil Fried Eggs With Greens and Yogurt image

This recipe, adapted from a dish served at MeMe's Diner in Prospect Heights, Brooklyn, is a brunch power move. Eggs sit atop wilted greens on a bed of yogurt, all surrounded by seeded chile oil. The fresh yogurt cuts through the chile oil's heat, and the seed mix adds layers of flavor and crunch. If you're feeling lazy - it is brunch after all - skip the greens, or use everything spice mix and peanuts, for the seed mix. But don't skimp on the chile oil: It's the best part. Scale it up to have extra on hand for future use, or use store-bought if you like. (You'll need about 1 cup for four servings.) Serve with toast, to sop up the extra oil.

Provided by Krysten Chambrot

Categories breakfast, brunch, lunch, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

3 tablespoons red-pepper flakes
1 small cinnamon stick
1 whole star anise
3/4 teaspoon green cardamom pods (about 15 pods), optional
1/2 teaspoon whole fennel seeds
1/4 teaspoon whole black peppercorns
1 cup neutral oil, such as canola or safflower
1 garlic clove, peeled and smashed
1 (1/4-inch) piece fresh ginger, thinly sliced (optional)
2 tablespoons black or white sesame seeds (or a mix)
2 tablespoons pepitas or sunflower seeds (or a mix)
2 tablespoons whole roasted, salted peanuts
1 1/2 teaspoons garlic flakes, chopped dried garlic chips or onion flakes
2 tablespoons neutral oil, such as canola, plus more as needed
1 large bunch curly kale (about 1/2 pound), stems removed and leaves torn into bite-size pieces
Kosher salt
1 tablespoon apple cider vinegar, champagne vinegar or white vinegar
1/2 tablespoon toasted red-pepper flakes (from the bottom of the chile oil)
Neutral oil, such as canola
4 to 8 eggs
1 cup plain Greek yogurt, at room temperature
Flaky sea salt

Steps:

Make the chile oil (or skip to Step 4 if using store-bought chile oil): Add red-pepper flakes to a heatproof container that can balance a fine-mesh sieve and comfortably hold at least 1 cup oil. (A 12- or 16-ounce Mason jar works well.) Set aside. In a medium saucepan over medium heat, toast cinnamon stick, star anise, cardamom (if using), fennel seeds and peppercorns, gently shaking the pan, until fragrant, 2 to 3 minutes.
Add oil, garlic and ginger (if using), reduce the heat to low and allow the oil to come to a gentle simmer. Cook until the garlic is deeply golden brown and the ginger is tender, about 20 minutes. (The longer and more gently it cooks, the more flavorful the oil will be.)
Carefully pour hot oil through sieve directly onto the red-pepper flakes, which will sizzle and fry in the hot oil. Discard strained spices. (You should have a little more than 1 cup oil.) Allow mixture to cool at least 1 hour or, for the best flavor, make it the night before.
As chile oil simmers, prepare the seed mix: Heat oven to 425 degrees. On a rimmed sheet pan, lay out sesame seeds and pepitas in a single layer, transfer to the oven and toast until golden and fragrant, about 6 minutes. Let cool slightly, then mix in peanuts and garlic flakes. Set aside.
Prepare the sautéed kale: In a large skillet over medium heat, warm oil until it shimmers. Add kale to the skillet, a couple of handfuls at a time, stirring to combine and adding more kale to the skillet as it wilts and space permits. (Kale will release liquid, but if you think it needs more oil, add it to the pan.) When the last batch has been added, season generously with salt. Add vinegar and about 1/2 tablespoon red-pepper flakes scooped from the chile oil, and stir to incorporate. You want some wilted bits and some crunchier drier bits. Set over low heat as you fry your eggs.
Prepare the eggs: In another large nonstick skillet over medium-high, heat 1 tablespoon neutral oil. Working in batches, cook 1 to 2 eggs per person, adding oil as needed, until the yolk is a desired consistency, 2 to 3 minutes for sunny-side up.
Plate the dish: Dollop about 1/4 cup yogurt onto the center of each plate, spread it in a circle, leaving space around the edge of the plate for the seeded oil and a divot in the middle for the greens. Spoon 3 to 4 tablespoons chile oil around the edge of the yogurt, and sprinkle seed mix over the oil. Divide warm greens on top of yogurt, and top with eggs. Sprinkle with flaky sea salt and serve immediately.