General

Recipe: Fry eggs in chili oil, put them on toast and you’ve got dinner

Recipe: Fry eggs in chili oil, put them on toast and you've got dinner

Serves 4

If you’ve ever fried an egg in bacon fat, you know how much flavor the fat adds to the whites and yolks. The same method works with olive oil infused with hot pepper. In a cold skillet, start with the oil, tomato paste, garlic, crushed red pepper and paprika, then turn the heat to medium so the spices gently warm the infusion. Once the garlic is roasted and the oil begins to separate from the tomato paste, strain the solids into a fine mesh strainer and reserve them and the oil. Return the oil to the pan to cook the eggs over medium heat, uncovered, until the egg whites are just set; cover briefly from heat until white is completely opaque. Toast large slices of bread and spread with goat cheese and the tomato-chili solids. Sprinkle each piece of toast with 2 fried eggs and extra chilli oil and place a heaping mound of arugula salad on the plates. The result is a light dish, ideal at the start of the day – or before dinner.

cup of olive oil
2 tablespoons tomato paste
2 garlic cloves, finely chopped
2 teaspoons ground red pepper
1 teaspoon paprika
Grated zest and juice of 1/2 lemon
4 large slices of bread cut from a crusty loaf
4 our goat cheese
8 Eggs
Salt and black pepper, to taste

1. Have a 12-inch non-stick skillet handy.

2. In a bowl, combine the olive oil, tomato paste, garlic, red pepper and paprika. Pour the mixture into the cold skillet. Turn the heat to medium-low. Cook, stirring often, for 3 to 5 minutes, or until the garlic is roasted and the oil has taken on a red hue.

3. Pass the mixture through a fine sieve and separate the oil from the solids. When the oil has cooled slightly, stir in the lemon zest and juice.

4. Toast the bread and place a slice on each of the 4 plates. Spread goat cheese on each slice and top with the solid tomato pepper.

5. In the skillet over medium heat, heat 3 tablespoons of the infused oil. Carefully crack 4 eggs into the oil. Cook, uncovered, for 2 to 4 minutes or until all but a thin edge of protein around each yolk is opaque. Remove the pan from the heat. Cover the pan. Let it sit for 30 seconds to finish cooking. The whites should be completely opaque, the yolks very soft. Quickly transfer 2 eggs to 2 of the toasts. Repeat with the remaining eggs.

6. Drizzle chili oil on each egg and sprinkle with salt and black pepper. Serve with arugula salad.

Karoline Boehm Goodnick

Serves 4

If you’ve ever fried an egg in bacon fat, you know how much flavor the fat adds to the whites and yolks. The same method works with olive oil infused with hot pepper. In a cold skillet, start with the oil, tomato paste, garlic, crushed red pepper and paprika, then turn the heat to medium so the spices gently warm the infusion. Once the garlic is roasted and the oil begins to separate from the tomato paste, strain the solids into a fine mesh strainer and reserve them and the oil. Return the oil to the pan to cook the eggs over medium heat, uncovered, until the egg whites are just set; cover briefly from heat until white is completely opaque. Toast large slices of bread and spread with goat cheese and the tomato-chili solids. Sprinkle each piece of toast with 2 fried eggs and extra chilli oil and place a heaping mound of arugula salad on the plates. The result is a light dish, ideal at the start of the day – or before dinner.

cup of olive oil
2 tablespoons tomato paste
2 garlic cloves, finely chopped
2 teaspoons ground red pepper
1 teaspoon paprika
Grated zest and juice of 1/2 lemon
4 large slices of bread cut from a crusty loaf
4 our goat cheese
8 Eggs
Salt and black pepper, to taste

1. Have a 12-inch non-stick skillet handy.

2. In a bowl, combine the olive oil, tomato paste, garlic, red pepper and paprika. Pour the mixture into the cold skillet. Turn the heat to medium-low. Cook, stirring often, for 3 to 5 minutes, or until the garlic is roasted and the oil has taken on a red hue.

3. Pass the mixture through a fine sieve and separate the oil from the solids. When the oil has cooled slightly, stir in the lemon zest and juice.

4. Toast the bread and place a slice on each of the 4 plates. Spread goat cheese on each slice and top with the solid tomato pepper.

5. In the skillet over medium heat, heat 3 tablespoons of the infused oil. Carefully crack 4 eggs into the oil. Cook, uncovered, for 2 to 4 minutes or until all but a thin edge of protein around each yolk is opaque. Remove the pan from the heat. Cover the pan. Let it sit for 30 seconds to finish cooking. The whites should be completely opaque, the yolks very soft. Quickly transfer 2 eggs to 2 of the toasts. Repeat with the remaining eggs.

6. Drizzle chili oil on each egg and sprinkle with salt and black pepper. Serve with arugula salad.Karoline Boehm Goodnick