Chili-Crisp Egg & Mushroom Skillet
Ingredients
- 12 ouncesmushrooms (cremini or shiitake)
- 4eggs
- 2 tablespoonolive oil
- 3 clovegarlic
- 1½ tablespoonchili crisp
- 1 tablespoonsoy sauce
- ½ teaspoonrice vinegar
- 2scallion
- ½ teaspoonsesame oil
Prep
- 01
Slice 12 ounces mushrooms into 1/4-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Slice 2 scallions, keeping whites and greens separate if desired.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until golden and any liquid has evaporated.
- 03
Push mushrooms to the sides of the skillet. Add minced garlic to the center and cook for 30 seconds until fragrant.
- 04
Stir in 1 1/2 tablespoons chili crisp, 1 tablespoon soy sauce, and 1/2 teaspoon rice vinegar. Toss everything together.
- 05
Create 4 wells in the mushroom mixture. Crack an egg into each well.
- 06
Cover the skillet and cook for 3–4 minutes, until the egg whites are set but yolks still jiggle slightly (or longer if you prefer firmer yolks).
- 07
Drizzle with 1/2 teaspoon sesame oil and scatter sliced scallion over the top. Serve straight from the skillet with rice or crusty bread.
Spice Tips
The chili crisp sets the tone, but you can amplify heat with a pinch of cayenne pepper mixed into the skillet or a dash of sriracha swirled into each egg well. For less spice, cut the chili crisp to 1 tablespoon. Black pepper and fresh ginger (a pinch of minced) add extra depth and warmth.
If your eggs cook faster than you'd like, lower the heat to medium before adding them. Serve with steamed jasmine rice, noodles, or toast to soak up the chili-infused pan sauce.