Chili Oil Eggs
Are chili oil eggs taking over your feed right now, too? Spicy, creamy, and protein-packed, it is easy to see why they went viral.
Eggs fry right in chili oil until the edges get lacy and crisp, then go on top of mayo-toasted sourdough spread with cottage cheese. Add green onions and an extra drizzle of chili oil and breakfast is done in 15 minutes.
Why You’ll Love These Chili Oil Eggs
- Crispy, lacy edges: frying in chili oil is a game changer.
- Protein packed: eggs plus cottage cheese.
- 15 minutes: fast enough for a weekday.
- Spicy and creamy: the perfect balance.
Chili Oil Eggs Ingredients
Sourdough Bread
Spread with mayo and toasted for a golden, crunchy base.
Eggs
Cooked any way you like in the chili oil.
Chili Oil
Use a good-quality one for the best flavor.
Cottage Cheese
Cool and creamy against the spicy eggs.
Green Onion
Fresh and bright.
Swap It: Use gluten-free bread for gluten-free, or Greek yogurt in place of cottage cheese.
How to Make Chili Oil Eggs
Step 1: Toast the Bread
Spread mayo on both sides of the sourdough and toast in a pan over medium heat until golden.
Step 2: Fry the Eggs
In the same pan, add chili oil and crack in the eggs. Cook to your liking and sprinkle with green onions.
Step 3: Assemble
Spread cottage cheese over the toast and layer the eggs on top.
Step 4: Finish
Drizzle with extra chili oil before serving.
Carly’s Expert Tips
- Mayo for toast. It browns more evenly than butter.
- Spoon the oil. Baste the egg whites with the hot chili oil.
- Watch the heat. Chili flakes can burn, so keep it medium.
- Adjust the spice. Use more or less chili oil to taste.
Make It Your Own
- Avocado: Add sliced avocado.
- Rice bowl: Serve over rice instead of toast.
- Feta: Swap cottage cheese for feta.
- Everything bagel: Sprinkle with everything bagel seasoning.
Make-Ahead and Meal Prep: Keep a jar of chili oil and a loaf of sourdough on hand so this breakfast is always 15 minutes away.
What to Serve With Chili Oil Eggs
Pair with fresh fruit, a green smoothie, or a side of avocado.
Storing and Reheating
Best fresh: These are best eaten right away.
Chili oil: Store in a cool, dark spot.
Cottage cheese: Keep refrigerated after opening.
What People Ask About Chili Oil Eggs
Can I use a different type of bread?
Yes. Any bread you love works.
What chili oil is best?
A crunchy chili crisp or a quality chili oil with flakes.
Are chili oil eggs spicy?
They have heat, but you can control it.
Can I scramble the eggs?
Yes. Scramble them in the chili oil.
Chili Oil Eggs
Ingredients
Method
- Spread mayo on both sides of sourdough bread and toast in a pan over medium heat until golden.
- In the same pan, add chili oil and crack in the eggs. Cook the eggs to your liking and sprinkle with green onions.
- Spread cottage cheese over the toasted sourdough bread.
- Layer the chili oil eggs on top of the cottage cheese.
- Finish with an extra drizzle of chili oil before serving.
Nutrition
Notes
- Use a good-quality chili oil for maximum flavor.
- Toast the bread to your preferred level of crispiness for the best texture.
- Adjust the amount of chili oil based on your spice tolerance.
