Chili Crisp Eggs
An easy 15-minute breakfast or lunch with bold delicious flavors
Servings: 2 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
Makes 2 eggs.
Serve over rice, toast, quinoa, or even pasta.
Nutrition
Calories: 125kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg