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MealBreakfastEgg BreakfastsAsianPan FryOne-Pot or PanStove TopCast Iron PanSidesLunchEasyDairy-Free

Crispy Chili Oil-Fried Eggs

Upgrade your breakfast with these crispy, colorful fried eggs. Crunchy chili oil infused with fragrant Sichuan peppercorns and Chinese five-spice gives a slight kick to perfectly fried eggs for the best breakfast combo ever!

Aleya Zenieris, Codii Lopez & Karlee Rotoly
Tasty Team
97% would make again
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Crispy Chili Oil-Fried Eggs
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

Chili Oil

  • 1 large shallot, peeled and quartered
  • 5 garlics, crushed
  • 2 tablespoons whole sichuan peppercorns
  • 2 dried bay leaves
  • 2 whole cinnamon sticks
  • 2 cups peanut oil (480 mL), or other neutral, high-heat oil, such as safflower
  • 1 cup Sichuan red chile flakes (95 g)
  • 1 ½ teaspoons Chinese five-spice powder
  • 1 ½ teaspoons kosher salt

Egg Skillet

  • 4 tablespoons chili oil
  • 4 large eggs
  • kosher salt, to taste
  • 2 tablespoons fresh dill fronds, roughly chopped
  • 2 tablespoons scallions, thinly sliced
  • flaky sea salt, to taste
  • toasted bread, for serving

Preparation

  1. Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215–225°F (101–107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
  2. Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
  3. Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2–3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
  4. Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
  5. Enjoy!
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Crispy Chili Oil-Fried Eggs