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.
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.
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.
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.
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.
The final step is to top with the finely chopped chives and get ready for an incredible egg dish.
See below for the recipe video for making my Ultimate Chili Oil!