CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT
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
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.
CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
- Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
- Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
- Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
- Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
- Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
- Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
- Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.
CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY
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
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-AND-OLIVE-OIL-FRIED EGG WITH AVOCADO AND SPROUTS
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.
Provided by Alison Roman
Categories Egg Breakfast Quick & Easy Buffet Avocado Healthy Bon Appétit Brunch
Yield 2 servings
Number Of Ingredients 10
Steps:
- Toss sprouts with lime juice in a small bowl; season with salt and pepper.
- Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Add red pepper flakes to oil and remove pan from heat. Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).
- Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.
PASTA WITH GARLICKY GREENS AND FRIED EGGS
I prefer this using frozen greens if not using fresh from our garden. The frozen greens are cleaner, cook up fast in the microwave & are usually quite a bit more economical than winter fresh greens. That way my pan is available for the eggs to be done after the greens & pasta are mixed to plate. This meal is understated elegance with good easily digested protein & nutritious greens. The pasta is not so much nutritious but just about everyone on Earth enjoys it & it is inexpensive. Recipe from The Washington Post whose foodistas adapted it from a recipe in "A New Way to Cook" by Sally Schneider (Artisan, 2001).
Provided by Busters friend
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- Meanwhile, rinse the greens, shaking to remove most of the water, and coarsely chop them. Set aside.
- In a large skillet over low heat, heat the oil and the garlic, covered, just until the garlic softens, about 5 minutes. Uncover, increase the heat to medium and cook just until the garlic begins to crisp and turn golden, about 2 minutes. Spoon the garlic and about 1 tablespoon of the oil into a large bowl; set aside.
- Return the skillet to medium heat. Add the eggs and fry according to personal preference. Transfer to a plate; season with salt and pepper to taste and cover to keep warm.
- Return the skillet with the oil to medium heat, add the greens and salt to taste, cover and cook, tossing frequently, until the greens are tender and the water has completely evaporated, 2 to 5 minutes, depending on the type of green. (If the liquid evaporates before the greens are tender, add water about 1 tablespoon at a time.).
- Drain the pasta, return it to the pot, add the greens and reserved garlic oil and toss to combine.
- Divide the pasta among individual plates and top each portion with an egg. Sprinkle with cheese, if using. Serve immediately.
Nutrition Facts : Calories 615.6, Fat 18.2, SaturatedFat 4.1, Cholesterol 215.1, Sodium 161.7, Carbohydrate 87.7, Fiber 3.8, Sugar 2.5, Protein 23.4
OLIVE OIL-FRIED EGGS
Start your day off right by frying eggs in a shallow pool of olive oil -- tilt the pan and spoon the hot oil over the tops to give the whites crispy edges and a souffled texture. Enjoy with toast or in our Breakfast Bowl with Yogurt and Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 3
Steps:
- Pour 1/8 inch of oil into a small skillet. Heat over medium-high until shimmering, about 1 minute. Crack eggs into skillet; season with salt. Cook, tilting skillet slightly and spooning oil over eggs repeatedly, until whites are puffed slightly, crisp and golden brown along edges, and just set but yolks are still wet, about 2 minutes.
More about "chile oil fried eggs with greens and yogurt recipes"
GREEN CHILE SCRAMBLED EGGS - KITCHEN PARADE
From kitchenparade.com
CHILE BUTTER FRIED EGGS WITH WHIPPED GOAT CHEESE - DANIELA'S DISH
From danieladish.com
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT RECIPE
From pinterest.com
GREEN CHILE CHICKEN FRIED STEAK RECIPES - FOOD NEWS
From foodnewsnews.com
GREEN CHILE EGG BAKE MADE WITH GREEK YOGURT - LOVELY LITTLE …
From lovelylittlekitchen.com
BAKED EGGS WITH YOGURT AND CHILE - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
CHILI CRISP FRIED EGG BOWL RECIPE - RECIPES
From allchilipepper.com
13 DELICIOUS RECIPES TO EAT EGGS FOR DINNER - THE NEW YORK TIMES
From nytimes.com
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT RECIPE
From pinterest.com
LISA IS COOKING: FRIED EGGS WITH SAGE, CHILE, AND GARLICKY YOGURT
From lisaiscooking.blogspot.com
BREAKFAST IN BED, FRIED EGGS WITH YOGURT AND CHILI GARLIC OIL
From parachutehome.com
GREEN-CHILE BURGERS WITH FRIED EGGS RECIPE - FOOD & WINE
From foodandwine.com
CRISPY CHEESY FRIED EGG WITH HERBS (AND GREEN CHILE ... - MJ'S …
From mjskitchen.com
CHILI-FRIED EGGS FROM SRI LANKA FROM ‘VEGETARIAN INDIA’ - YAHOO!
From yahoo.com
CHILE-AND-OLIVE-OIL-FRIED EGG WITH AVOCADO AND SPROUTS
From bonappetit.com
PERFECT FRIED EGGS WITH YOGURT & LEMON | KITCHN
From thekitchn.com
NYT COOKING ON INSTAGRAM: “CHILE-OIL FRIED EGGS WITH GREENS AND …
From pinterest.ca
BAKED EGGS IN SAUTéED GREENS WITH ZESTY YOGURT SAUCE
From lemonthymeandginger.com
JULIA TURSHEN'S OLIVE OIL-FRIED EGGS WITH YOGURT & LEMON
From food52.com
SWEET CHILI EGGS (BEST FRIED EGG RECIPE!) - FOOD NEWS
From foodnewsnews.com
VIRGIN OLIVE OIL FRIED EGGS WITH LEMON YOGURT - HEINEN'S GROCERY …
From heinens.com
TURKISH EGGS WITH CHILE BUTTER AND WHIPPED FETA ... - HALF BAKED …
From halfbakedharvest.com
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT RECIPE - NYT COOKING
From mastercook.com
TURKISH EGGS WITH FETA YOGURT AND GARLIC CHILI SAUCE - FOOD …
From foodfashionparty.com
CRISPY FRIED EGGS WITH YOGURT, GREENS, AND SMOKED HERB BUTTER
From thekitchn.com
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT RECIPE - NYT COOKING
From linkingin.co
EGG AND YOGURT - VBQTBSNG.BLOGSPOT.COM
From vbqtbsng.blogspot.com
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT RECIPE
From pinterest.de
SKILLET-BAKED EGGS WITH SPINACH, YOGURT, AND CHILI OIL
From bonappetit.com
CALABRIAN CHILI FRIED EGGS - CHERRY ON MY SUNDAE
From cherryonmysundae.com
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT | SAVORTHIS | COPY ME …
From copymethat.com
EASY CHILAQUILES WITH EGGS RECIPE - FOODIECRUSH
From foodiecrush.com
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT RECIPE
From hub.biz
CHILE BUTTER FRIED EGGS WITH WHIPPED GOAT CHEESE - DANIELA'S DISH
From danieladish.com
BREAKFAST IN BED, FRIED EGGS WITH YOGURT AND CHILI GARLIC OIL
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT RECIPE
From pinterest.ca
CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT | CARA | COPY ME THAT
From copymethat.com
You'll also love