chili-fried eggs and toast

heres what you need:
1-2 dried chilies
2 eggs
2 pcs toast
butter
1/2 onion

The main thing in this recipe is having a feel for how hot your chilies are.  if they're super hot, don't go frying them in your egg and getting a tummy ache.  be aware of how hot they are and adjust the recipe accordingly.

Start by putting your pan on medium heat and tossing in a nice big pat of butter.  chop up your chili as small as you can without getting it all over your fingers (don't pull the old 'stick-your-chili-finger-in-you-eye' move, either).  put the chilies in the pan and swizzle it around in the butter.  quickly slice up the onion and throw that in as well. 

After about 1 minute, push the chilies and onions into a little pile in the middle of the pan and crack the eggs on top of it.  cover the pan if you have a lid (don't worry if you don't have one) and sit back until the eggs are done to your liking.  you may want to flip the eggs if you prefer a hard yolk. 

Anoint your toast with something awesome to make the experience even better: mayonnaise (don't panic, you won't have to put a whole bunch, just a little bit and you'll see what i mean), pesto, cheese, or butter.  we like to toast our bread in an iron skillet.  it just comes out better. 

    
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