Chile-Oil Fried Eggs with Greens and Yogurt

cooking.nytimes.com

Anne Marie

subheading: FOR THE CHILE OIL:

3 tablespoons red-pepper flakes

1 small cinnamon stick

1 whole star anise

¾ teaspoon green cardamom pods (about 15 pods), optional

½ teaspoon whole fennel seeds

¼ teaspoon whole black peppercorns

1 cup neutral oil, such as canola or safflower

1 garlic clove, peeled and smashed

1 (¼-inch) piece fresh ginger, thinly sliced (optional)

subheading: FOR THE SEED MIX:

2 tablespoons black or white sesame seeds (or a mix)

2 tablespoons pepitas or sunflower seeds (or a mix)

2 tablespoons whole roasted, salted peanuts

1½ teaspoons garlic flakes, chopped dried garlic chips or onion flakes

subheading: FOR THE SAUTÉED KALE:

2 tablespoons neutral oil, such as canola, plus more as needed

1 large bunch curly kale (about ½ pound), stems removed and leaves torn into bite-size pieces

Kosher salt

1 tablespoon apple cider vinegar, champagne vinegar or white vinegar

½ tablespoon toasted red-pepper flakes (from the bottom of the chile oil)

subheading: FOR THE EGGS:

Neutral oil, such as canola

4 to 8 eggs

subheading: FOR ASSEMBLY:

1 cup plain Greek yogurt, at room temperature

Flaky sea salt

Directions at cooking.nytimes.com

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