15 minutes
Delightful eggs fried in olive oil with aromatic sage, scallions, and a touch of Turkish red pepper.
tablespoons
Fresh Sage Leaves
each
Eggs, fresh
each
to taste
to taste
Ground Turkish Red Pepper
to taste
Scallions, thinly sliced (white and green parts)
each
Baby Arugula, optional
for serving
Lemon Wedge, for serving
each
1. Heat Olive Oil and Fry Sage
Heat a heavy 10- to 12-inch skillet, preferably cast-iron, over medium-high heat. Add the olive oil and wait about a minute until it thins, but do not let it smoke. Add the fresh sage leaves and let them sizzle for about 10 seconds.
2. Fry Eggs
Carefully crack the eggs into the skillet. Season with fine sea salt and freshly ground black pepper. Baste the egg whites with the hot oil from the pan, cooking until the edges curl, crisp, and brown, while the yolks remain soft.
3. Season and Plate
Remove the skillet from the heat. Sprinkle the eggs with ground Turkish red pepper and scatter the thinly sliced scallions over the top. Gently transfer the eggs to serving plates.
4. Serve with Arugula and Lemon
Optionally, add a handful of baby arugula and a squeeze of lemon juice to each plate before serving.
Comments (0)