Hey there, fellow foodies! If you’re all about that brunch life and looking to elevate your egg game, you’re in for a treat. Today, I’m going to show you how to make some super flavorful and Instagram-worthy spicy chili crisp eggs, served with a side of rice, creamy avocado, and cherry tomatoes. We’re even throwing some parmesan into the mix to give that umami flare. So, let’s get started on creating this savory brunch masterpiece.
I love these eggs because they are so easy to make, under 10 minutes. The chili crisp adds a savory, spicy, crunchy component that will elevate the average fried egg. Below I show you how I’ve recently been enjoying mine, but you can pair these chili crisp eggs with a multitude of things: hash browns, on avo toast, or even in a breakfast sandwich!
Ingredients!
For the Spicy Chili Crisp Eggs:
- 2 large eggs
- 1 tablespoon of chili crisp (adjust to your spice level)
- 1/8 cup of grated parmesan cheese
- Cooking oil (olive, vegetable, or avocado oil)
For the Rice and Sides:
- 1 cup of cooked white or brown rice
- 1 ripe avocado, sliced
- 1 cup of cherry tomatoes, quartered
- Salt and pepper, to taste
- *All sides are optional or substitute you own!
Instructions:
- Cook the Rice: Start by cooking the rice according to the package instructions. Whether you use a rice cooker or the stovetop, make sure it turns out fluffy and perfect. Once it’s done, fluff it up with a fork and set it aside.
- Prep Your Sides:
- Slice up that ripe avocado and quarter those cherry tomatoes. Give ’em a little sprinkle of salt and pepper. This is going to add a refreshing and creamy contrast to the spicy eggs. You can even add some dressing. I like to drizzle some Brianna’s French Vinaigrette to give a little pop of acidity.
- Heat Up Your Cooking Oil: Grab a non-stick skillet and heat up a tablespoon of your chosen cooking oil over medium/low heat to not burn the chili crisp. Make sure the pan is evenly coated with that luscious oil.
- Get Your Spicy Chili Crisp Eggs Going:
- Add the chili crisp for that heat and a burst of flavor. Ive been using the Laoganma Brand.
- Crack the eggs directly on top of the chili crip. (Pictured above)
- (optional) Sprinkle the grated parmesan over the eggs. It adds a layer.
- Cover with lid
- Low and Slow:
- Lower the heat to low and cook those eggs for about 2-3 minutes. You’re aiming for set whites and slightly runny yolks. If you’re more into well-done eggs, give them a bit more time.
- Plating Time:
- Start with a generous scoop of that cooked rice on a plate.
- Add your sliced avocado and quartered cherry tomatoes around the edges.
- Carefully slide those chili crisp eggs on top of the rice.
- Final Touch:
- Sprinkle with green onion, parsley, or cilantro.
- Serve and Enjoy: There you have it, your spicy chili crisp eggs with rice, avocado, and cherry tomatoes are ready to be devoured! The combo of the spicy eggs, creamy avocado, sweet tomatoes, and nutty parmesan cheese is a flavor bomb you won’t want to miss. So, grab your fork, snap a pic for the ‘Gram, and savor this fab and satisfying meal!
This Spicy Chili Crisp Eggs recipe is not just about satisfying your taste buds; it’s about making your brunch game strong. The chili crisp kick, the creamy avocado, the fresh tomatoes, and that dreamy parmesan cheese are here to take your brunch to the next level. Not only is this recipe delicious, but its a balancd and healthy option that is super satisfying and filling. Full of healthy fats and fiber this meal will leave you feeling energized abd ready for the day! Give this recipe a go and indulge in a plateful of goodness that’s as spicy as it is satisfying.
Enjoy
Chili Crisp Eggs
Today, I'm going to show you how to make some flavorful and spicy chili crisp eggs.
Equipment
- 1 small frying pan
Ingredients
- 2 large eggs
- 1 tablespoon of chili crisp adjust to your spice level
- 1/8 cup of grated parmesan cheese
- Cooking oil olive, vegetable, or avocado oil
Instructions
- Heat Up Your Cooking Oil: Grab a non-stick skillet and heat up a tablespoon of your chosen cooking oil over medium/low heat to not burn the chili crisp. Make sure the pan is evenly coated with that luscious oil.
Get Your Spicy Chili Crisp Eggs Going:
- Add the chili crisp for that heat and a burst of flavor. Ive been using the Laoganma Brand.
- Crack the eggs directly on top of the chili crip. (Pictured above)
- (optional) Sprinkle the grated parmesan over the eggs. It adds a layer.
- Cover with lid
Low and Slow:
- Lower the heat to low and cook those eggs for about 2-3 minutes. You’re aiming for set whites and slightly runny yolks. If you’re more into well-done eggs, give them a bit more time.
Plating Time:
- Start with a generous scoop of that cooked rice on a plate.
- Add your sliced avocado and quartered cherry tomatoes around the edges.
- Carefully slide those chili crisp eggs on top of the rice.
Final Touch:
- Sprinkle with green onion, parsley, or cilantro.
- Serve and Enjoy: There you have it, your spicy chili crisp eggs with rice, avocado, and cherry tomatoes are ready to be devoured! The combo of the spicy eggs, creamy avocado, sweet tomatoes, and nutty parmesan cheese is a flavor bomb you won’t want to miss. So, grab your fork, snap a pic for the ‘Gram, and savor this fab and satisfying meal!
