Recipe
Chilli Oil Butter Eggs with Crispy Onions
Put on Chilli Oil Butter Eggs with Crispy Onions when you want something spicy and the evening is already moving.
You'll taste the 1 tbsp butter and 1 onion, julienned first.
Plan on about 30 minutes, most of it hands-off.
Ingredients
- 1 tbsp butter
- 1 onion, julienned
- 1 tbsp chilli oil, plus extra for topping
- 3 eggs
- Salt and black pepper, to taste
- 1 green chilli, sliced
- Fresh cilantro, as shown
- Sourdough or your favourite toast, to serve
Steps
- Melt butter and sauté the onions until slightly soft, then add the chilli oil.
- Crack in the eggs and season with salt and black pepper.
- Add the sliced green chilli, cover, and cook for about 2 minutes.
- Top with cilantro and a drizzle of more chilli oil.
- Serve hot with toasted sourdough.
The reel
Tips
- Taste for salt before it leaves the pan. The pinch is easy to miss.
- Keep ginger and garlic moving in the oil so they toast instead of burn.
- Warm the bowl. A hot dish on a cold plate goes quiet in a minute.
Questions
How long does it take?
Chilli Oil Butter Eggs with Crispy Onions takes about 30 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Chilli Oil Butter Eggs with Crispy Onions isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No 1 tbsp butter? Use the closest thing you have in the same amount. Chilli Oil Butter Eggs with Crispy Onions is forgiving if the salt and the fat are right.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
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