Crispy Chili Oil Fried Eggs Recipe By Tasty

Steps:

• Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
• Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
• Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
• Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
• Enjoy!

Steps:

• Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet.
• Working with one egg at a time, crack the eggs into a small bowl and then into the skillet. Season the eggs with 1/4 teaspoon salt and pepper to taste. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes.
• Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale and toss until everything is coated. Divide among 4 bowls. Top each rice bowl with a fried egg and sprinkle with chives. Serve immediately.

Steps:

• 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.
• 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.)
• 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.
• 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.
• 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 1/2 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.
• 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.
• Plate the dish: Dollop about 1/4 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.

Steps:

• To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.
• Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a pestle and mortar or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.
• Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.
• Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.
• When ready to make the noodles, heat the veg oil in a wok. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don't have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they're soft and slippery. Divide the noodles between two bowls and put the pak choi on top.
• Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.