Crispy Chili Oil Eggs (Printable)
Crispy fried eggs in aromatic chili oil served with garlicky sautéed spinach for a spicy, satisfying morning meal.
# List of ingredients:
→ For the Chili Oil Eggs
01 - 2 tablespoons chili crisp or chili oil with solids
02 - 4 large eggs
03 - Salt to taste
04 - Freshly ground black pepper to taste
→ For the Garlicky Spinach
05 - 2 teaspoons olive oil
06 - 2 cloves garlic, thinly sliced
07 - 5 oz fresh baby spinach
08 - Pinch of salt
09 - Pinch of red pepper flakes
→ To Serve
10 - 2 slices sourdough or rustic bread, toasted
11 - 1 tablespoon chopped scallions or chives
# Steps:
01 - Heat chili oil in a large nonstick skillet over medium-high heat until shimmering and fragrant.
02 - Crack the eggs into the skillet. Cook for 2-3 minutes until the whites are set and edges are crispy, basting the tops lightly with hot oil. Season with salt and pepper. Reduce heat if needed to prevent burning.
03 - While the eggs cook, heat olive oil in a separate pan over medium heat. Add garlic and sauté for 30 seconds until fragrant but not browned.
04 - Add spinach to the garlic, tossing until just wilted, about 2-3 minutes. Season with salt and optional red pepper flakes. Remove from heat.
05 - Place toasted bread on plates. Top each with half of the garlicky spinach.
06 - Carefully place two chili oil eggs on each serving, spooning extra chili oil from the pan over the eggs if desired.
07 - Garnish with chopped scallions or chives. Serve immediately.
# Expert Advice:
01 -
- The contrast between shattering crispy egg edges and silky, oil-soaked yolks is something youll think about days later
- It transforms ordinary ingredients into something that feels like a restaurant breakfast without any fancy techniques
02 -
- Working in batches if your pan isn't big enough is better than crowding the eggs, they'll steam instead of getting crispy
- Spinach holds onto water like a sponge, so don't add any extra liquid to the pan when wilting it
03 -
- If your chili oil has separated, give the jar a good stir or shake before measuring to ensure you get those flavorful solids
- Cold eggs will lower the pan temperature and make the whites spread thin, so take them out of the fridge while you prep other ingredients