![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-1.jpeg)
While I didn’t grow up eating eggs this way as ah lil fella on the islands, over the years it’s become my go-to way of making eggs on mornings I get a hankering for them. Slightly crispy edges, fiery from the chili oils and that rich and creamy yolk on my toasted rye bread… magical.
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-7.jpeg)
You’ll Need…
2 tablespoon butter (salted)
1 teaspoon garlic chili oil
1 tablespoon Spice Bomb pepper oil
pinch sea salt
1/4 teaspoon black pepper
1/2 teaspoon finely chopped chives
Notes! If you cannot source the chili oils mentioned above, you may use Chili Crisp or my Ultimate Pepper Oil which I shared (recipe) a while back. Down below I’ll include that video. Or you can use your fav chili oil. Please refer to the recipe video below as I share additional tips on there.
![](https://caribbeanpot.com/wp-content/uploads/2023/08/Caribbean-pepper-oil-recipe.jpg)
Above is the Chili Oil Recipe I shared a while back.
Heat the butter in a non-stick pan or well seasoned cast iron pan on a medium flame. As you start seeing tiny bubbles, add both chili oils to the pan and stir well. Cook for 2 minutes, then add the eggs.
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-9.jpeg)
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-6.jpeg)
As explained in the video, I usually add the eggs to a bowl before adding them to the pan, so I can remove any pieces of shell which may have escaped while cracking them open. When doing this recipe I prefer the eggs to be sunny side up, but if you wanted to whisk the eggs before pouring them in, feel free to do so.
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-8.jpeg)
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-5.jpeg)
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-4.jpeg)
One minute after adding the eggs, add the black pepper and salt. I find that both chili oils I used can be a bit heavy on the salt, so be mindful of that (plus we started with salted butter). After about 2-3 minutes, the eggs would be ‘set’ but not cooked to my liking (whites will be raw on top). Place a lid over the pan and cook for another 3-4 minutes on a med/low heat. Basically until the top is cooked to your liking. I like a thick runny egg yolk – very un-Caribbean of me.
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-3.jpeg)
The final step is to top with the finely chopped chives and get ready for an incredible egg dish.
![](https://caribbeanpot.com/wp-content/uploads/2023/08/chili-eggs-recipe-2.jpeg)
See below for the recipe video for making my Ultimate Chili Oil!