Crispy Salsa Macha Eggs

If your eggs aren't swimming in smoky chili oil, you're still asleep." — Chuy

Ditch the boring hot sauce shake at the end. We’re cooking the flavor into the eggs from step one. By frying your eggs directly in Chile Macho oil, you get those perfect, crispy, caramelized edges and a runny yolk that mixes with the smoky heat. It’s breakfast, but louder.

Prep time: 2 mins | Cook time: 3 mins | Servings: 1-2 hungry humans

What You Need

2 large eggs

1-2 tablespoons of Chile Macho Salsa Macha (stirred well)

A thick slice of sourdough toast (or a warm corn tortilla)

A pinch of flaky sea salt

Optional: Smashed avocado or a sprinkle of cotija cheese

How to Make It

Slick the Pan: Get a small non-stick skillet hot over medium-high heat. Drizzle a tablespoon of the red oil from the top of your Chile Macho jar directly into the pan. Let it get hot and slightly bubbly.

Crack the Eggs: Crack your eggs right into that beautiful red pool of oil. You should hear a loud sizzle immediately.

Get Those Lacey Edges: Let the eggs fry undisturbed. Spoon a little bit of the crunchy sediment (the chiles and mixture) from the bottom of the jar right onto the egg whites as they cook.

Baste and Slide: Use a spoon to splash some of the hot red oil over the egg whites to help them cook through while keeping the yolk perfectly runny.

The Serve: Slide those crispy, red-tinted eggs onto your toast or tortilla. Pour any leftover oil from the pan right over the top.

Chuy’s Pro-Tip: Smear a little avocado on your toast first. The cool, creamy avocado with the hot, crunchy, smoky salsa macha eggs is a combination that will make you want to fight whoever is standing next to you. It's that good.