Chili Oil

This Chili Oil is spicy, flavorful and easy to make with just a few ingredients and is perfect with rice, noodles, dumplings, eggs and more!

For the homemade chili crisp oil:

• Avocado oil or neutral oil of choice]
• Crushed chili flakes or crushed red pepper
• Finely ground chili powder (Sichuan chili powder, Korean red chili powder/gochugaru or chili powder of choice)
• Five spice powder
• Finely minced or grated garlic
• Sesame seeds
• Salt

Optiona toast for serving:

• Egg
• Kosher or fine grain sea salt
• Freshly ground black pepper

• Rustic Sourdough
• Arugula leaves or baby spinach 
• Small avocado, sliced

How to make Chili Oil

1. Heat the oil in a saucepan over low heat.
2. Add the chili flakes, chili powder, garlic, sesame seeds and salt to a large heat-safe/microwave-safe bowl, arranging the ingredients side by side.
3. Once the oil is hot, carefully pour it over the bowl and allow it to sizzle. Use any small metal utensil to mix well to combine. Adjust seasonings to taste. (To store: Allow to cool completely before transferring to a glass jar with lid and store in the fridge.)

Fry the eggs

1. Lightly drizzle some avocado oil on the bread. Toast in a nonstick skillet on low / low medium until golden and crunchy (or to your desired doneness) on both sides.
2. Remove from the pan and spread with a little bit of butter. Slice the avocado into slices and add evenly on top, fanning it out to cover the toast.
3. Use a ladle to add 2-3 tsp of the chili oil (or more as needed) into a nonstick pan over medium-high heat. Gently crack an egg into the pan and season with salt and black pepper. Fry until the edges are golden and the whites are puffy and bubbly. Tilt the pan on an angle and use a teaspoon to scoop up the oil to pour over the whites to ensure that they are fully cooked.
4. Remove from heat and use a spatula to carefully remove the egg from the pan and add it on top of the avocado toast.
5. Drizzle with a little bit more of the chili oil then top with the fresh basil.
6. Cut into half and enjoy.

More egg and condiment recipes you will love:

Pesto Eggs

Garlic Confit

Breakfast Sandwich

5 from 1 vote

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Chili Oil

Prep Time

15 mins

Cook Time

1 hr

 

This Chili Oil is spicy, flavorful and easy to make with just a few ingredients and is perfect with rice, noodles, dumplings, eggs and more!

Course: Breakfast, condiment

Cuisine: Asian, Chinese

Keyword: chili oil, egg toast, fried egg, healthy egg breakfast

Servings: 40 servings

Author: Kelly

Ingredients

For the Chili Oil (can double the amounts if planning to make for storing)

• ½ cup avocado oil or neutral oil of choice]
• 1 tbsp crushed chili flakes or crushed red pepper
• 1 tbsp finely ground chili powder Sichuan chili powder, Korean red chili powder/gochugaru or chili powder of choice
• 1/8 tsp five spice powder
• 1/2 tbsp finely minced or grated garlic
• 1/2 tsp sesame seeds
• 1/4 tsp salt

For the optional fried egg toast

• Drizzle of avocado oil or olive oil
• 1 slice of rustic Sourdough (or crusty rustic loaf of choice)
• Softened butter dairy-free or regular
• ½ small avocado sliced (or as much as needed to cover the bread)
• 1 large egg
• Kosher or fine grain sea salt to taste
• Freshly ground black pepper to taste
• ½ small avocado sliced (or more as needed to cover the bread)
• Fresh Basil leaf finely chopped with 1-2 thinly sliced

Instructions

For the chili oil:

1. Heat the oil in a saucepan over low heat.
2. Add the chili flakes, chili powder, garlic, sesame seeds and salt to a large heat-safe/microwave-safe bowl, arranging the ingredients side by side.
3. Once the oil is hot, carefully pour it over the bowl and allow it to sizzle. Use any small metal utensil to mix well to combine. Adjust seasonings to taste. (To store: Allow to cool completely before transferring to a glass jar with lid and store in the fridge.)

For the toast

1. Lightly drizzle some avocado oil on the bread. Toast in a nonstick skillet on low / low medium until golden and crunchy (or to your desired doneness) on both sides.
2. Remove from the pan and spread with a little bit of butter. Slice the avocado into slices and add evenly on top, fanning it out to cover the toast.
3. Use a ladle to add 2-3 tsp of the chili oil (or more as needed) into a nonstick pan over medium-high heat. Gently crack an egg into the pan and season with salt and black pepper. Fry until the edges are golden and the whites are puffy and bubbly. Tilt the pan on an angle and use a teaspoon to scoop up the oil to pour over the whites to ensure that they are fully cooked.
4. Remove from heat and use a spatula to carefully remove the egg from the pan and add it on top of the avocado toast.
5. Drizzle with a little bit more of the chili oil then top with the fresh basil.
6. Cut into half and enjoy.