Ingredients

Method

• 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

Method

Ingredients

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.