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.

This is less of a recipe and more of a trick — one that ends with a deeply savory, spicy red oil yo

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