Fried Egg with Chili Peppers
A quick and spicy fried egg dish, perfect for breakfast or a fast snack. Crispy edges, runny yolk, and a kick of chili.
- Total time
- 10 min
- Servings
- 1
- Calories
- 250
- Protein
- 12g
quickcomfortingmexicangluten-freevegetarianeggcrispyrunny
Ingredients
- 2 large egg
- 2 whole chili peppers
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- 1
Slice the 2 chili peppers into thin rings, removing seeds if you prefer less heat. Set aside.
- 2
Heat the 2 tbsp olive oil in a skillet over medium-high until shimmering, about 1 minute.
- 3
Carefully crack the 2 eggs into the skillet. Sprinkle with the 1/4 tsp salt and 1/4 tsp black pepper.
- 4
Scatter the chili rings over and around the eggs. Cook until the whites are set and edges are crispy, about 3-4 minutes.
- 5
For a runny yolk, remove immediately; for firmer yolk, cook 1-2 minutes more. Serve hot.
Tools you’ll need
- skillet
- knife
- cutting board
- spatula
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