I’ve been in an egg rut lately. I’m eating a lot of them, as I usually do, but I’m finding the rotation of fried-scrambed-poached-boiled to be getting a bit dull.
Thankfully, these chile-oil eggs burn right through the monotony — a recipe that gives you fried eggs with runny yolks, bubbled whites and crisp edges, cooked in oil with garlic, paprika and red pepper. Use these eggs and that beautiful oil to top toast, rice or other grains, pasta, beans, green salad, kale, asparagus, yogurt or a combination of any of the above. (I’m partial to eggs topping a bowl of beans with a dab of yogurt and a handful of arugula or herbs.)
Keep reading for that recipe and four others for the nights ahead.
1. Olive Oil and Chile-Fried Eggs
Olive oil and chile-fried eggs. Put Andy Baraghani’s chile-oil eggs on anything – toast, pasta, beans, yogurt, grains, greens – for an instant hit of protein and flavor. Food Stylist: Susie Theodorou. (Christopher Simpson/The New York Times)
This is less of a recipe and more of a trick — one that ends with a deeply savory, spicy red oil you’ll want to pour over everything. The eggs are fried in olive oil until the whites puff and crisp around the edges, then you scoot them to the side and let sliced garlic, smoked paprika and chile sizzle in the oil. What you’re left with is a garlicky, brick-red oil that stains the eggs and perfumes your kitchen in the best way. Eat the eggs straight from the pan, spoon them over a bowl of yogurt with flatbread for a savory breakfast, or serve over a bowl of rice and top it with herbs and pickles — whatever you’ve got. That spicy oil makes the dish, and you’ll want to save every last drop.
By Andy Baraghani
Yield: 2 to 4 servings
Total time: 10 minutes
Ingredients:
1/4 cup extra-virgin olive oil
4 large eggs
Salt
2 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 small red chile, such as Fresno, thinly sliced, or 1/2 teaspoon crushed red pepper
Preparation:
1. Pour the oil into a large (12-inch) nonstick skillet or cast-iron pan and set over medium heat. When the oil is hot and shimmering (about 3 minutes), crack the eggs into the skillet one by one. The whites will make a big, splattery fuss, but don’t mind them, because you’re in control. Season each egg with salt and cook, spooning some of the hot oil over the whites until the edges begin to get crispy, browned and lacy, 3 to 5 minutes.
2. Remove the skillet from the heat and scoot the eggs a bit to the edge, so you can sprinkle the garlic, paprika and sliced red chile into the hot oil. Move the pan around and watch the flaming-red oil begin to stain the whites, then serve.
2. Parmesan-Crusted Chicken
Parmesan-crusted chicken. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times)
These crunchy, cheesy breaded chicken breasts are baked, not fried, making for hands-off cooking and easy cleanup. Instead of relying on a typical three-part dredge — with flour, eggs and breadcrumbs — this recipe uses mayonnaise to help the breadcrumbs adhere to the chicken. The mayonnaise does the job beautifully, adding flavor and moisture in the process. Tossing the panko-Parmesan mixture in olive oil helps the breadcrumbs brown in the oven, mimicking the crisp texture of a fried cutlet but with way less oil. Serve with a simple green salad or your favorite sauce for dipping, as these breaded chicken cutlets are essentially large-format, dinner-friendly chicken tenders.
By Lidey Heuck
Yield: 4 servings
Total time: 45 minutes
Ingredients:
2 boneless, skinless chicken breasts (about 8 ounces each)
Kosher salt and black pepper
1 1/4 cups panko breadcrumbs
3/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley, plus more for garnishing
2 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
Lemon wedges (optional), for serving
Preparation:
1. Heat oven to 425 degrees. Line a sheet pan with parchment paper.
2. Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets. (You’ll have 4 total pieces.)
3. Using a meat mallet or rolling pin, pound the cutlets until 1/4-inch thick. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add oil and toss until the breadcrumbs are evenly coated.
5. Working one at a time, brush each chicken cutlet all over with 1 tablespoon mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.
6. Sprinkle lightly with salt and serve hot or warm.
3. Tofu and Broccoli
Tofu and broccoli. Food Stylist: Sue Li. (Linda Xiao/The New York Times)
Salty with soy sauce and spiced with fresh ginger, this tofu and broccoli dish captures the comforting flavors of your favorite takeout, but can be made fresh, with minimal effort, at home. It comes together in no time and is incredibly satisfying. Tofu lightly tossed in cornstarch and then crisped up absorbs the simple soy-and-sugar glaze to create the most satisfying texture. And the lightly charred broccoli only deepens the flavor. Serve it over a bed of steamed rice for an inexpensive dinner that is as quick as it is delicious.
By Sue Li
Yield: 2 to 4 servings
Total time: 40 minutes
Ingredients:
1/4 cup light soy sauce
1 tablespoon toasted sesame oil
2 tablespoons light brown sugar
1 teaspoon plus 1/4 cup cornstarch, divided
1 (14-ounce) block firm tofu, drained
4 tablespoons vegetable oil, divided
Kosher salt
2 medium broccoli crowns, cut into florets
4 garlic cloves, finely chopped
1 (1/2-inch) piece fresh ginger, finely chopped (about 2 teaspoons)
3 scallions, finely chopped
Toasted sesame seeds, for garnish
Rice, for serving
Preparation:
1. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, 1 teaspoon cornstarch and 1/2 cup water. Set aside.
2. Cut the tofu into 1-inch cubes, spread the cubes onto a few layers of paper towels and pat them dry. In a medium bowl, toss the cubes with the remaining 1/4 cup of cornstarch and fully coat the tofu.
3. In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Once the oil is hot and shimmery, add the tofu and cook until all sides are golden, 10 to 12 minutes. Transfer the tofu onto a plate and season with salt.
4. In the same skillet, heat 1 tablespoon vegetable oil over medium heat, add the broccoli and cook, undisturbed, until broccoli is lightly charred on the bottom, 2 to 3 minutes. (Do not be tempted to move them!) Toss and cook until the other sides of the broccoli are darkened in spots, another 2 to 3 minutes.
5. Add the remaining 1 tablespoon vegetable oil, the garlic, ginger and scallions to the same skillet and stir until fragrant, 1 to 2 minutes. Adjust the heat to low, add the tofu back to the skillet, and stir in the reserved soy sauce mixture. Bring to a simmer, tossing frequently, until the broccoli and tofu are evenly glazed, 30 seconds to 1 minute.
6. Serve the tofu and broccoli topped with toasted sesame seeds, with rice alongside.
4. Spiced Ginger Shrimp With Burst Tomatoes
Spiced ginger shrimp with burst tomatoes. Put Andy Baraghani’s chile-oil eggs on anything – toast, pasta, beans, yogurt, grains, greens – for an instant hit of protein and flavor. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.
By Melissa Clark
Yield: 2 to 3 servings
Total time: 20 minutes
Ingredients:
About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped
Preparation:
1. In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
2. Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
3. Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
TIP: If your spice blend is heavy on the chiles, you might want to cut back by 1/4 to 1/2 teaspoon; you can always add more to taste just before serving.
5. Sizzled Scallion Rice With Sardines
Sizzled scallion rice with sardines. Put Andy Baraghani’s chile-oil eggs on anything – toast, pasta, beans, yogurt, grains, greens – for an instant hit of protein and flavor. Food Stylist: Monica Pierini. (Rachel Vanni/The New York Times)
TikTok and brands like Fishwife have made sardines cool in the U.S. in recent years. Not that longtime sardine lovers needed that validation — we’ve always known that they are an intense little treat, meaty and rich, best matched with ingredients with sharp, bright flavors. This five-star scallion-and-chile-flecked dish from Ashley Lonsdale is a perfect example.
By Ashley Lonsdale
Yield: 4 servings
Total time: 25 minutes
Ingredients:
1 bunch scallions
3 tablespoons extra-virgin olive oil
1 small yellow onion, sliced
2 garlic cloves, minced
2 bird’s-eye chiles or other small hot chiles, sliced
Salt and freshly ground black pepper
2 (4-ounce) tins sardines packed in olive oil
4 cups cooked rice, such as long-grain white rice, short-grain brown rice or black rice
1 teaspoon fresh thyme leaves
2 teaspoons white vinegar, plus more to taste
Preparation:
1. Trim and discard the scallion roots. Thinly slice the scallions, separating the studier white and light green parts from the dark green tops.
2. In a large skillet, heat the olive oil over medium-high. Add the white and light green sliced scallions, onion, garlic and chiles, then season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and crispy in parts. If things get a little too toasty before the 5-minute mark, lower the heat to medium.
3. Add the sardines to the skillet, plus 2 teaspoons of oil from the sardine tins. Mash the sardines with a wooden spoon into small pieces.
4. Add the rice and thyme and fry for about 2 minutes, stirring frequently, until the rice is coated with the sardine mixture and slightly plumped from the oil, adding more sardine oil as needed to prevent any sticking. Taste and season with salt and pepper. Remove from heat.
5. Stir in the vinegar, then garnish with the dark green scallion tops and more black pepper.
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