Ingredients:

  • 2 tbsp Chili Crisp or Chili Oil
  • 1 tbsp unsalted butter
  • 1 pinch sea salt
  • 2 large eggs
  • 1/4 tsp black pepper
  • 1 tsp fresh lime juice

Instructions:

  1. Place a non-stick or cast iron skillet over medium-high heat. Add the butter and chili crisp, waiting until the butter has completely melted and begins to foam and the oil is shimmering.
  2. Carefully crack the eggs into the center of the pan, spacing them apart to ensure they do not merge.
  3. Tilt the pan slightly to pool the spicy oil, then use a spoon to gently baste the bubbling oil over the egg whites. Cook for 2-3 minutes without flipping until the edges are deep golden brown and the yolks remain wobbly.
  4. Slide the eggs onto a plate using a spatula. Immediately season with sea salt and black pepper, and drizzle with fresh lime juice if desired.