Sweet Chili Egg Appetizer
This sweet chili egg appetizer is sure will delight you as an appetizer. The chili pepper use will not hurt your mouth because the heat from the chili is reduced by the oil. But if you are still afraid, just add paprika to your chili powder. For the egg, feel free to use your favorite egg. In this recipe I used Egland’s best eggs. You can boil the egg or airfry your egg then place it in ice water for easy peeling.
This recipe is perfect for topping on rice, pasta, toasted bread, avocado toast or as is.
All you need is:
8 eggs
2tbsp of ground chili pepper
1 tbsp of Sazon seasoning
1/2 tsp of salt (optional)
1 tbsp of chopped parsley
6tbsp of oil ( add more when needed to diminish the pepper heat)
Ingredients
8 EB Eggs
2 TBSP of ground dried chili pepper
2 tsp of Sazon seasoning
1/2 tsp of salt (optional)
6 tbsp of olive oil
1 tbsp of chopped parsley
Instructions
1
In a small microwavable bowl, mix your chili pepper, sazon, salt and oil.
Boil your EB egg to your desired doneness
Peel and slice each egg in half
2
Microwave for 2 mins then pour the chili oil onto your eggs, it may sizzle a bit.
Top with chop parsley and serve as is or with your favorite meal.
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