Ladle eggs with chilli crisp
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- Abigail Donnelly
- 6
- Easy
- 10 minutes
- 20 minutes
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Give everyone a ladle and let them cook their own eggs!
Ingredients
- 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.
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