Description
Spicy and flavorful chili crunch eggs are a quick and easy breakfast or brunch option. The crispy chili oil adds a satisfying crunch and a kick of heat to perfectly cooked eggs.
Ingredients
Scale
- 2 large eggs
- 1 tablespoon chili crisp oil
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- Optional garnishes: chopped scallions, toasted sesame seeds
Instructions
- Heat the chili crisp oil in a non-stick skillet over medium heat.
- Crack the eggs directly into the skillet.
- Cook the eggs to your desired doneness (sunny-side up, over-easy, etc.).
- While the eggs are cooking, whisk together the soy sauce and sesame oil in a small bowl.
- Once the eggs are cooked, drizzle the soy sauce mixture over them.
- Serve immediately, garnished with scallions and sesame seeds if desired.
Notes
- Adjust the amount of chili crisp oil to control the spice level.
- You can use any type of cooking oil if you don’t have chili crisp oil, but it won’t have the same flavor.
- Experiment with different garnishes like cilantro or a pinch of red pepper flakes.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 200-250 (varies based on chili crisp oil and egg size)
- Sugar: Less than 1g
- Sodium: Approximately 300-500mg (varies based on soy sauce)
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 1-2g
- Fiber: 0g
- Protein: 12-14g
- Cholesterol: Approximately 370-400mg
Keywords: chili crunch eggs, spicy eggs, quick breakfast, easy recipe, egg recipe, chili oil eggs