Ingredients
Method
Instructions
- Place a small non-stick skillet over medium-high heat and allow it to get hot for about 30 seconds.
- Add the chili oil to the pan, making sure to scoop out the crunchy bits from the bottom of the jar. Spread the oil evenly across the surface.
- Carefully crack the eggs into the pan directly on top of the chili oil. The oil may splatter slightly, so be cautious.
- Fry the eggs for 2 to 3 minutes without flipping. Use a spoon to baste the egg whites with the hot oil to help them set, but avoid the yolks to keep them runny.
- While the eggs are frying, toast your sourdough bread or prepare your base of choice.
- Once the edges of the eggs are dark red and crispy, slide them onto the toast or rice. Drizzle any remaining spicy oil from the pan over the top.
- Garnish with sliced green onions, toasted sesame seeds, and a small pinch of sea salt before serving immediately.
Notes
For a less spicy version, use more of the oil and fewer of the chili flakes. If you prefer a 'sunny side up' look with fully set whites, cover the pan with a lid for the final 45 seconds of cooking.
