Chile-Oil Fried Eggs With Greens and Yogurt Recipe (2024)

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.

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.

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?

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.

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.

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.

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!

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!!!

The flavors and textures are out of this world.

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 Momof*cku. If you skip making your own oil this is an easy recipe that takes 10 minutes.

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

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!

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% fa*ge Total)!! Acts almost as a cheese against the rest of the dish.

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!

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.

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.

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!

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.

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.

Phenomenal! Possibly the best meal we’ve cooked in years! Agree that freshly sliced garlic for the chips should be used. We then fried the eggs in the garlic oil from the chips. Note: this fed two of us, with about half the chili oil left over, which will be a time saver for next time we make this — possibly as soon as next week!

This recipe was not only delicious, but easy to follow. We subbed in 1 of the 3 tblsp of crushed red pepper for crushed Thai chili to spice it up a bit and it woooorked! I would add a little garlic naan or some rice on the side just to help scoop up all the sloppy oily goodness or to make it into a dinner dish.