Chile-Oil Fried Eggs With Greens and Yogurt

Adapted by Krysten Chambrot

Total Time: 30 minutes, plus cooling
Rating: 4(493)
Notes: Read community notes

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

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

493 user ratings

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Cooking Notes

bossyfemme4 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.

Laurie4 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.

Jackie4 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?

Sally4 years ago

Loved this dish! Followed the recipe quite closely, but since I hadn't made the chili oil in advance, I didn't let it steep for nearly an hour. Nonetheless, it was still spicy and added a wonderful counterpart to the tangy yogurt. Swapped mizuna for kale (that's what I had on hand). The pepperiness of the greens was lovely with the rest of the dish. I will definitely make this again! It will inspire lots of interesting riffs on the combination of eggs, greens, yogurt, nuts, seeds and spiced oil.

Prakash Nadkarni4 years ago

Cardamom flavor is entirely in the seeds. In Indian cooking, the skins are removed and the seeds either powdered with mortar/pestle or, if used in desserts (where cardamom's the commonest spice), mixed with sugar and dry ground. Cooking intact, non-smashed cardamom pods in oil yields little flavor. Also, the fried spices should have enough residual flavor - taste them - to jazz up a basic pilaf or Indian-style lentil dish, instead of ending up in the trash in Step 3.

ferpect4 years ago

My guess is that if you open the 15 pods and take out the seeds, you will end up with 3/4 tsp of seeds. Generally though, just cracking open the pods along one seam and putting them whole in the oil should work equally well.

Doug2 months ago

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

A Bailey2 months 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.

PW2 months ago

Came here to say this!

Rebecca5 months 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!

maya5 months ago

Made a ton of shortcuts so this isn’t even the recipe but it was still very good. Used store bought chili oil and cooked the eggs and spinach (no kale) in it. Added a heap of minced garlic to the yogurt and used everything but the bagel seasoning some cashews for the topping. Served with buttered bread broiled sugar grapefruit = best breakfast ever!!!

Kiley B.1 year ago

The flavors and textures are out of this world.

ben1 year ago

This is a tasty quick weeknight meal. There is zero reason to make your own chili oil now that you can buy very good versions at any Whole Foods, like Fly By Jing or Momofuku. If you skip making your own oil this is an easy recipe that takes 10 minutes.

Pat Hanberry1 year ago

If using ready-made chili oil, how much should be used?

Dianne3 years ago

Oh my! Finally got around to making this recipe and daaaanng, this is going to become a regular. Bored with yogurt, fruit, granola combos? This recipe is bomb. Chile oil is worthy of making a large batch (I foresee drizzling it over fish, grilled chicken, more egg dishes, you get the idea) and the suggested shortcut using everything seasoning and peanuts is a good one if you didn’t pre-plan. I ended up using a bunch of mixed greens, super easy and tasty. Winner recipe for us!

W C3 years ago

Easy and comes together super quick. -Extracted chili oil from Lao Gan Ma's spicy chili crisp, and used the crisp in the greens. -Followed bossyfemme7's suggestion and fried the garlic in the oil being used for the kale, added chinese 5-spice after the garlic was fried and before throwing in the kale. This married the greens with the chili crisp in a nice way! -It's important to get full fat Greek yogurt (I used 5% Fage Total)!! Acts almost as a cheese against the rest of the dish.

Sharanya3 years ago

Meh. Just didn't do it for me. I didn't feel that the whole was greater than the sum of its parts. Moving on to the treasure trove that is the rest of the NYT Cooking recipes!

SherryHi3 years ago

Fantastic savory spicy brunch. I already had some homemade chili oil on hand, so that significantly shortened the prep time. I substituted Everything But the Bagel blend for the seeds blend and it worked well. Beautiful plate and sensational flavors that work well together. I just served it for my husband and I but this would be a show stopper if you’re entertaining for brunch.

Maya in CA3 years ago

I've made this at least 5 times since I had it on Mother's Day. We make the chili oil and seed mixture in bulk, and serve with a thick slice of toasted ciabatta. Agree with lightly blanching the kale first, and I double the amount of it per serving. It's the best breakfast in the history of breakfasts.

cathy4 years ago

Re: Cardamom pods. I'm thinking you take the cardamom seeds out of the pods. That's where the flavor is, and 15 pods would probably yield slightly less than 1 tsp. That's not what the recipe says!

sarah g4 years ago

I wish y’all would add a Covid quarantine-friendly portion version of quantities: most of us are cooking for less than two or three.

Cat3 years ago

I only cook for myself, and I actually found this super scalable--I did make a stock of chile oil, which I'll now use on everything because it stores well. Then you can just sauté as much spinach and roast as many nuts, and fry as many eggs as you want at any given time (although the roasted nuts should save well too if you want it again). I hope that helps!

Liza4 years ago

It was good - actually made it for dinner vs. brunch - but don't know that I'd make it again. The chile oil was indeed the best part, happy to have extra for other uses now.

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