Ladle eggs with chilli crisp

Ladle eggs with chilli crisp

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Give everyone a ladle and let them cook their own eggs!


  • For the chilli crisp:
  • 8 chillies, pounded with a mortar and pestle
  • 1 t ginger, crushed
  • 1 t garlic, crushed
  • 1½ T Dried chilli flakes
  • 60 g peanuts, toasted over the fire
  • ½ cup canola oil
  • For the eggs:
  • 6 free-range eggs
  • 3 T olive oil
  • For the toppings:
  • 1 t grated Parmesan
  • ¼  t chopped spring onion
  • OR
  • 1 T chakalaka
  • 5 cheesy croutons
  • OR
  • ¼  avocado, diced
  • ½ t chilli crisp
  • 1 sprig coriander
  • OR
  • 1 T ricotta
  • 4 slices chorizo

Cooking Instructions

1. Combine all the chilli crisp ingredients except the canola oil in a heatproof bowl. Heat the canola until very hot, then pour over the chilli crisp and allow to stand until cool.

2, To make the eggs, spray a ladle with cooking spray, add 1/2 T olive oil, crack an egg into the ladle and cook over the fire. repeat with the remaining eggs. Serve the eggs topped with the chilli crisp.

3 Top with your choice of topping.

Find more egg recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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