Chili oil and cheese eggs layer crispy mozzarella in spiced oil, then fry eggs on top for a savory, restaurant-style breakfast. The cheese crisps and browns while the eggs cook, creating contrasting textures in under 10 minutes.
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Heat chili oil in a non-stick skillet over medium heat.
Sprinkle the shredded cheese evenly over the hot chili oil.
Once the cheese starts to melt and bubble, crack the eggs directly on top of the cheese.
Sprinkle sesame seeds over the egg yolks.
Garnish with chopped green onions.
Cook until the egg whites are set to your liking and the cheese on the bottom is golden and crispy.
Using a spatula, fold the crispy egg and cheese omelet in half and serve immediately with crusty bread.
Eat immediately. Leftovers do not store well as cheese hardens and eggs congeal; not recommended.
Yes. Cheddar, feta, or parmesan work well. Use shredded or crumbled varieties for even crisping in the chili oil.
Medium heat is key. Let the cheese crisp for 1-2 minutes before cracking eggs on top. The residual oil heat cooks the eggs without scorching the cheese.
Any store-bought chili oil works. Choose mild or hot based on spice preference. Homemade chili oil also works if strained of large solids.
No. This dish is best served immediately after cooking while the cheese is crispy and eggs are warm. Prepare ingredients in advance instead.
Double all ingredients: 4 tbsp chili oil, 1/2 cup cheese, 4 eggs, 1/2 tsp sesame seeds, 2 tbsp green onion. Use a larger pan or cook in two batches.
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