Description
A flavorful and easy recipe for Spicy Chili Crisp Fried Eggs, cooked in aromatic chili crisp and toasted sesame oil, topped with fresh scallions and furikake. Perfect served on toast or warm rice for a quick, savory meal.
Ingredients
Scale
Egg Mixture
- 1 tablespoon chili crisp
- 1 teaspoon toasted sesame oil
- 1 pinch kosher salt
- 2 large eggs
Garnish and Serving
- 1 medium scallion, thinly sliced
- Furikake, for garnish
- Toast or a warm bowl of rice, for serving (optional)
Instructions
- Heat the flavored oil: In a small nonstick frying pan over medium-low heat, heat 1 tablespoon chili crisp and 1 teaspoon toasted sesame oil until shimmering. This infuses the oil to give the eggs a bold, spicy flavor.
- Prepare scallions: While the oil is heating, thinly slice 1 medium scallion to use as a fresh garnish that adds brightness to the dish.
- Cook the eggs: Swirl the pan or use the back of a spoon to spread the chili crisp mixture evenly. Gently crack 2 large eggs into the pan, seasoning with a pinch of kosher salt. Cook undisturbed for 3 to 5 minutes, until the whites are set, yolks remain runny, and the edges of the eggs crisp up. Reduce heat as necessary to prevent burning.
- Serve with garnishes: Slide the fried eggs onto a plate, toast, or a warm bowl of rice. Drizzle any remaining chili oil from the pan over the eggs. Sprinkle with sliced scallions and furikake for a flavorful finish.
Notes
- Cooking the eggs in chili crisp infuses them with a spicy, aromatic flavor that elevates simple fried eggs.
- Adjust the heat level by controlling the amount of chili crisp used.
- For a heartier meal, serve over warm rice or toasted bread.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0.8 g
- Sodium: 276.2 mg
- Fat: 14.1 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 10.3 g
- Trans Fat: 0 g
- Carbohydrates: 4.6 g
- Fiber: 1.0 g
- Protein: 13.1 g
- Cholesterol: 0 mg
