Take eggs from basic to bold with these fast, easy, delicious Chili Crisp Eggs! These are great for breakfast, lunch, or even breakfast-for-dinner.
Meet my new favorite way to enjoy eggs. Try this recipe, and I bet it will soon be yours, too!
There’s something irresistible about the way chili crisp transforms a simple egg into a fiery, flavor-packed bite.
The crispy fried edges, silky yolk, and crunchy, spicy oil create a perfect balance of heat and richness.
This dish is fast, bold, and endlessly versatile. Whether you spoon it over rice, toast, or noodles, it feels both indulgent and effortless at the same time.
Table of Contents
A little about chili crisp
Chili crisp is a Chinese condiment made with chili flakes, aromatics, and crunchy fried bits like garlic or shallots. It has roots in Sichuan cuisine, and has been popularized by global brands like Fly By Jing and Lao Gan Ma.
Now, it’s a versatile pantry staple for those who crave heat with crunch. We love to use it with noodles, like in our chili garlic noodles recipe, as well as over avocado toast.
Pairing it with eggs is a natural match, and these chili crisp eggs have become a viral favorite worldwide.
Why you’ll love this bold, easy recipe!
- It’s ready in under 10 minutes.
- It’s packed with bold, spicy flavors.
- You can easily adjust the heat level to keep it mild, or add more spice.
- This is a meal that’s perfect for breakfast, lunch, or dinner.
- You can customize it with toppings like scallions or sesame seeds.
- Chili crisp turns simple pantry staples into something exciting!
Ingredient notes
Just five ingredients take everyday eggs from basic to extraordinary.
- Eggs: fresh, high-quality eggs work best for vibrant yolks and crisp edges.
- Chili crisp: use your favorite store-bought chili crisp brand or homemade version. Be sure to adjust heat to your preference.
- Oil: sesame oil adds a subtle nutty flavor.
- Scallions or herbs: optional, but add freshness and color just before serving.
- Salt: a little kosher salt helps balance out the flavors and enhance the heat.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here’s a quick overview with step-by-step photos:
- Heat the chili crisp with sesame oil.
- Swirl together and cook for a minute.
- Add the eggs and cook until the whites are set and the yolk reaches your preferred doneness level. Season with salt.
Serve garnished with sliced scallions (optional).
Marlynn’s Tip
Recipe Tip
If you tend to prefer mild or low-spice flavors, start with one teaspoon of chili crisp. Add more until the flavors reach your desired heat level.
Recipe FAQs
Yes, chili crisp works beautifully with scrambled eggs for a softer texture.
It depends on the brand. Some are mild and smoky, others bring serious heat. Oftentimes, the heat level is indicated on the label.
Absolutely. It typically includes chili flakes, garlic, shallots, and spices fried in oil until crispy.
Chili crisp eggs are best eaten fresh, but you can refrigerate cooked eggs for up to one day and gently reheat
Serving suggestions
These chili crisp eggs are delicious on their own, or served over Instant Pot garlic rice.
For a hearty meal, you can include it as part of a classic Filipino longsilog or Spamsilog breakfast.
You can even enjoy them served over chili garlic noodles. I personally love this as a breakfast for dinner meal!
🍷 🥂 Wine pairings
If you’re looking for a wine pairing to enjoy this for brunch, lunch, or breakfast for dinner, try one of these:
- Riesling: A lightly off-dry Riesling softens the heat with its touch of sweetness and crisp acidity.
- Sparkling rosé: Bubbles and bright fruit notes refresh the palate and lift the richness of the yolk.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Chili Crisp Eggs
Equipment
Ingredients
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon chili crisp
- 2 large eggs
- pinch kosher salt
- 2 green onions, thinly sliced for garnish
Instructions
- In a large non-stick skillet over medium-low heat, add the sesame oil and chili crisp. Heat for about 1 minute, swirling together using a wooden spoon or spatula.
- Crack the eggs into the pan. Season with salt.
- Cook the eggs without moving for about 3-5 minutes, just until the whites are set (but the yolk should still be runny). You may need to lower the heat and also move the chili crisp sesame oil mixture around the eggs a bit to keep the crisp from burning.
- Gently transfer the eggs to a plate. Garnish with scallions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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