Olive Oil and Chile-Fried Eggs

By Andy Baraghani

Updated Sept. 19, 2025

Olive Oil and Chile-Fried Eggs
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(105)
Comments
Read comments

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.

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Ingredients

Yield:2 to 4 servings 
  • ¼cup extra-virgin olive oil
  • 4large eggs 
  • Salt
  • 2garlic cloves, thinly sliced 
  • 1teaspoon smoked paprika 
  • 1small red chile, such as Fresno, thinly sliced, or ½ teaspoon crushed red pepper 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

202 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 222 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

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Ratings

5 out of 5
105 user ratings
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Comments

Dennis D.

If you know how to heat EVOO without making it smoke, it gets plenty warm to fry eggs. I’ve been making a Zataar/Sumac fried egg recipe from Milk Street for years and it is reliably delicious and 1) the oil doesn’t smoke, and 2) the eggs cook. It’s not that difficult.

Alan

Graza EVO "Sizzle" -- which is designed for high heat cooking -- addresses this worry.

Marina

Only make this if you like oily eggs. I did not enjoy these. Poached eggs sprinkled with red pepper & paprika and drizzled with some EVO would be much tastier.

BK

I'm enjoying this recipe! I use chili oil mixed into the olive oil instead of the chili or pepper flakes. I also break the yoke near the end so that I can put the eggs on top of toast with a slice of cheese. I enjoy this as an open breakfast or lunch sandwich.

arlyn

9/9/25: Didn’t turn red! I served over toast. See notes.

ooahal

Made it as suggested, then added finely chopped (cored) 1/2 tomato. Poured the oil/pepper/tomato mixture over cooked rice, added the fried egg and topped with chopped cilantro and mint. Was yummy !

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