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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