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!

Quick Info

⏱️ 80 min • 🍽️ 4 servings • ⭐ 97%

Tags

[Dairy-Free] • [Vegetarian] • [Easy] • [Breakfast] • [Lunch] • [Sides] • [Meal] • [Asian]

Ingredients

• 1 large shallot, peeled and quartered
• 5–6 large garlic cloves, crushed
• 2 tablespoons whole Sichuan peppercorns
• 2 dried bay leaves
• 2 whole cinnamon sticks
• 2 cups peanut oil or other neutral, high-heat oil, such as safflower
• 1 cup Sichuan red chili flakes
• 1½ teaspoons Chinese five-spice powder
• 1½ teaspoons kosher salt
• 4 tablespoons chili oil
• 4 large eggs
• Kosher salt, to taste
• 2 tablespoons roughly chopped fresh dill fronds
• 2 tablespoons thinly sliced scallions
• Flaky sea salt, to taste
• Toasted bread, for serving

Instructions Preview

1. Make the chili oil: Add the shallot, garli…
2. Add the Sichuan red chili flakes and Chine…
3. Make the egg skillet: In a 10-inch cast ir…

…and 2 more steps

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Recipe by: Aleya Zenieris, Codii Lopez, Karlee Rotoly • From: Tasty