Olive Oil-Fried Eggs with Scallions, Sage & Turkish Red Pepper: A Light Dinner Recipe
This quick and flavorful recipe transforms a simple fried egg into a dinner-worthy dish using sage leaves, scallions, and Turkish red pepper. The crisp edges and velvety yolks pair perfectly with toasted bread, a salad, or even flatbread, making it an ideal light dinner option.
Equipment
- Heavy 10- to 12-inch skillet (preferably cast iron)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 large fresh sage leaves
- 4 eggs
- Fine sea salt and freshly ground black pepper to taste
- Ground Turkish or Aleppo red pepper to taste
- 2 scallions white and green parts, thinly sliced
Optional Garnishes:
- Handful of baby arugula
- Lemon wedge
Instructions
- Heat a heavy 10- to 12-inch skillet over medium-high heat for about 1 minute, then pour in the olive oil. Let the oil thin out but not smoke.
- Add the sage leaves to the skillet and let them sizzle for about 10 seconds.
- Crack the eggs into the skillet on top of the sage leaves, ensuring the yolks remain intact. Season with salt and pepper to taste.
- Allow the eggs to fry, basting the whites occasionally with oil from the skillet to encourage even cooking. Add more oil if needed.
- Once the edges of the eggs are crisp and browned, and the yolks are still slightly runny, remove the skillet from the heat. Sprinkle the Turkish red pepper and sliced scallions over the eggs.
- Serve immediately, optionally topped with baby arugula and a few drops of lemon juice. Pair with toasted bread or flatbread for a complete light dinner.
Notes
- Use Aleppo pepper for a milder, fruitier heat if Turkish red pepper is unavailable.
- This dish is versatile and pairs well with a simple green salad or grilled vegetables for added substance.
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