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Olive Oil and Chile-Fried Eggs
A simple yet transformative technique that yields eggs with crispy, lacy edges and a deeply savory, spicy red oil. The eggs are fried in olive oil before garlic, smoked paprika, and chile are sizzled in the pan to create a flavorful finishing oil.
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Ingredients
- 0.25 cup extra-virgin olive oil
- 4 eggs (large)
- salt (to taste)
- 2 garlic cloves (thinly sliced)
- 1 tsp smoked paprika
- 1 red chile (small, such as Fresno, thinly sliced; or 1/2 tsp crushed red pepper)
Steps
- 1
Pour 1/4 cup extra-virgin olive oil into a large (12-inch) nonstick skillet or cast-iron pan and set over medium heat.
- 2
Wait for the oil to become hot and shimmering, which should take about 3 minutes.
- 3
Crack the 4 large eggs into the skillet one by one. The whites will splatter, but remain in control.
- 4
Season each egg with salt.
- 5
Cook the eggs for 3 to 5 minutes, occasionally spooning some of the hot oil over the whites, until the edges begin to get crispy, browned, and lacy.
- 6
Remove the skillet from the heat.
- 7
Scoot the eggs slightly to the edge of the pan to make room in the hot oil.
- 8
Sprinkle the sliced garlic, 1 teaspoon smoked paprika, and the sliced red chile (or crushed red pepper) into the hot oil.
- 9
Move the pan around to distribute the spices and watch the oil turn flaming-red and stain the egg whites, then serve immediately.
Notes
Serve the eggs straight from the pan, over a bowl of yogurt with flatbread, or over rice topped with fresh herbs and pickles. The spicy oil is the highlight of the dish; ensure you save and serve every drop.
Nutrition per serving
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