Step 1: Heat a non-stick pan over medium-high heat. Add 1-2 tablespoons of chilli oil, ensuring some of the crispy bits are included. Let the oil heat until it shimmers and the chilli flakes begin to sizzle gently (about 30-60 seconds).
Step 2: Gently crack the two large eggs directly into the hot chilli oil, leaving a little space between them if possible. Reduce the heat slightly to medium.
Step 3: Cook the eggs undisturbed for 2-3 minutes, or until the whites are set and the edges become beautifully crispy and golden brown. For extra crispy edges, you can gently spoon some of the hot chilli oil over the tops of the egg whites (avoiding the yolk) as they cook.
Step 4: Once the whites are set and the edges are crispy, remove the pan from the heat. The yolk should still be gloriously runny. If you prefer a slightly firmer, jammy yolk, you can cover the pan for an additional 30 seconds to 1 minute.
Step 5: Carefully transfer the perfectly cooked chilli oil fried eggs to a plate. Drizzle with a little extra chilli oil if desired, a splash of soy sauce, and a few drops of rice vinegar. Finish with a pinch of flaky sea salt and freshly ground black pepper.
Step 6: Serve immediately over a bed of steamed rice, noodles, or toast. Garnish with chopped green onions and toasted sesame seeds if using. Enjoy your delicious Chilli Oil Fried Eggs!