Chile-Oil Fried Eggs With Greens and Yogurt

Name: Chile-Oil Fried Eggs With Greens and Yogurt
Total time: 30 min
Yield: 4 servings
Cuisine: american
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

Recipe from MeMe's Diner

Adapted by Krysten Chambrot

Published Jan. 7, 2023

Chile-Oil Fried Eggs With Greens and Yogurt — Julia Gartland for The New York Times (photography and styling)

Total Time: 30 minutes, plus cooling
Rating: 4(502)
Comments: Read comments

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. —Krysten Chambrot

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Ingredients

Yield:4 servings

For the Chile Oil

3tablespoons red-pepper flakes
1small cinnamon stick
1whole star anise
¾teaspoon green cardamom pods (about 15 pods), optional
½teaspoon whole fennel seeds
¼teaspoon whole black peppercorns
1cup neutral oil, such as canola or safflower
1garlic clove, peeled and smashed
1(¼-inch) piece fresh ginger, thinly sliced (optional)

For the Seed Mix

2tablespoons black or white sesame seeds (or a mix)
2tablespoons pepitas or sunflower seeds (or a mix)
2tablespoons whole roasted, salted peanuts
1½teaspoons garlic flakes, chopped dried garlic chips or onion flakes

For the Sautéed Kale

2tablespoons neutral oil, such as canola, plus more as needed
1large bunch curly kale (about ½ pound), stems removed and leaves torn into bite-size pieces
Kosher salt
1tablespoon apple cider vinegar, champagne vinegar or white vinegar
½tablespoon toasted red-pepper flakes (from the bottom of the chile oil)

For the Eggs

Neutral oil, such as canola
4 to 8eggs

For Assembly

1cup plain Greek yogurt, at room temperature
Flaky sea salt

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
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.
Step 5
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 ½ 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.
Step 6
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.
Step 7
Plate the dish: Dollop about ¼ 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.

Ratings

4 out of 5

502 user ratings

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Comments

bossyfemme5 years ago

Here’s my shortcut that came out delicious: I made this a one-pan dish for one person with shorter prep time and less oil. I began by cooking sliced garlic in one tbs oil over low heat, then adding a tablespoon of Chinese five-spice powder and a large pinch of chili flakes. Once spices had bloomed, I added the kale and cooked, covered, occasionally adding a tsp of water. Once softened, I cleared the middle of the pan, added another tbs oil, and fried two eggs, served over toasted seeds and nuts.

Laurie5 years ago

Loved this. Used wild greens and blanched first (would also blanch kale and other tougher greens - for spinach, follow recipe). Used thinly sliced fresh garlic instead of premade chips and toasted with seeds on top of stove - easier than oven. Made chili oil per recipe w/crushed red pepper flakes. Next time would use spicier chili flakes; this was subtly spicy but hotter would’ve been good. Chinese chili oil with chili flakes would work fine. Used Greek sheep’s yogurt which added good flavor.

Jackie5 years ago

The green cardamom pods I have are each about 1/2” long. 15 pods would be at least a tablespoon if not more. Could you please clarify the 3/4 tsp. vs 15 pods measurement?

Doug1 year ago

I feel like this/these process(es) need a video.

A Bailey1 year ago

Y'all. This is a classic Turkish dish (çilbir), but is super flexible so feel free to adapt it anyway you like. You may have seen Nigella Lawson's 2017 take on the dish w/poached eggs instead of fried (try it!). The greens & seeds MeMe's adds is nice, but you want shredded cabbage? Go for it. Want more or less oil? Just add to taste! Want pepitas instead of seeds? Totally fine. It's a quick and easy stunner.

PW1 year ago

Came here to say this!

Rebecca1 year ago

This was easy and tasty! Simplified for a quick dinner by using Lao Gan Ma chili oil and a bag of frozen kale, and by making everything in one pan (just nudged the kale around to make spots for the eggs) with the exception of the nut/seed mixture, which I toasted in my toaster oven. This is a keeper for us!

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