Red eggs are a spontaneous invention of mine, and I’m… a tad obsessed. Not only do they add instant color to any meal, the flavor is everything: spicy, salty, savory, smoky.
I eat them solo as a snack, or throw them on top of speedy stir-frys or add them to shirataki noodle bowls packed with veggies and crispy meat when I need to clean out the refrigerator. The recipe below is a simple guideline to get you on your way, so if you prefer tweaks to the spice ratio or different seasonings entirely, be my guest. I added black sesame to the version in this post, but white sesame obviously works just as well. Cayenne pepper could be substituted for the red pepper flakes, or different variations of paprika swapped out, or even adobo could be mixed in. The variations are endless! Red eggs are also great paired with fish (a fatty slice of quality salmon especially) or simply enjoy them on top of smashed avocado.
Okay, okay, I know. Enough with the suggestions for variations on the red egg theme! I’ll let you come up with your own. 🙂
A red egg is a perfect topping for breakfast hash, stir-frys, noodle bowls and more (or enjoy one on its own as a snack).
- 1 tsp coconut oil, pastured butter, or bacon fat
- 1 egg
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp black sesame
- 1/4 tsp black pepper
- Pinch salt
- Melt the coconut oil in a small skillet over medium heat.
- Crack the egg into the skillet, being careful not to break the yolk. Sprinkle the paprika, red pepper flakes, black sesame, black pepper and salt over it while it cooks, either all on one side if you prefer sunny-side up or divided between the two sides between flipping.
- Serve warm when the egg is cooked to your preference.