Instructions

1. 1

   Heat a large non-stick skillet over medium-high heat. Add 1/4 cup of chili garlic oil and allow it to get hot and shimmering, about 1-2 minutes.

   ⏱️ 2 min

   
2. 2

   Evenly sprinkle 1 cup of shredded mozzarella cheese into the hot chili garlic oil, forming a thin layer across the bottom of the skillet.

   ⏱️ 1 min

   
3. 3

   Immediately crack 8 large eggs directly over the mozzarella cheese. Try to space them out evenly in the skillet.

   ⏱️ 1 min

   
4. 4

   Sprinkle the thinly sliced spring onion and salt over the eggs. Allow the eggs to cook undisturbed until the whites are set, the yolks are still runny, and the mozzarella cheese at the bottom has become golden brown and crispy, about 4-6 minutes.

   ⏱️ 6 min

   
5. 5

   Carefully fold the entire egg and cheese creation in half using a spatula. Cook for an additional 1-2 minutes to ensure the fold sets and the cheese is extra crispy.

   ⏱️ 2 min

   
6. 6

   Serve immediately while hot and crispy.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)