Chili Scrambled Eggs

Create a deliciously sweet and spicy recipe for chili scrambled eggs, perfect for a quick and flavorful breakfast, or a fun weekend brunch.

Ready in just a few minutes, you won’t believe how easily and quickly you’ll have breakfast on the table.

If you love the combination of sweet and spicy, this is the breakfast dish for you. You get a real kick from the chili oil and a tangy sweetness for the chili sauce.

It’s amazing that a dish so tasty is actually vegetarian.

Ingredients for one serving of chili scrambled eggs

3 extra large eggs per person
1/8 teaspoon of salt
1 teaspoon heavy cream
1 teaspoon chili oil
1 tablespoon unsalted butter
2 to 3 teaspoons sweet chili sauce

Directions

Start by cracking 3 extra large eggs per person in a small bowl. For each serving of eggs, add 1/8 teaspoon salt and 1 teaspoon heavy cream. The cream will give it that silky and luxurious texture. Beat until fluffy.
Heat a non-stick pan to medium heat. Add the chili oil and butter. Cook until the butter is foamy.
Pour the egg mixture into the hot pan. With a heat-proof spatula or fork, gently scramble the eggs, pushing from the bottom up as soon as part of the mixture starts to set.
Cook until the eggs are just set but still creamy. Stir in 2 to 3 teaspoons of the sweet chili sauce per serving. Remove from the heat.

Serve the chili scrambled eggs warm with buttered toast or a bowl of steamed rice.

If breakfast is your favorite meal, check out these recipe ideas:

Strapatsada (Greek scrambled eggs with tomatoes)

Sfougato (Greek zucchini and feta breakfast casserole)

High Protein Egg Bake (An egg casserole with sausage and bacon)

Shakshuka (Middle Eastern eggs baked in tomato sauce)

Shakshuka.