• 2 Tablespoons chili oil
• 2 Eggs
• Salt
• Pepper
• Pane Turano
• Avocado
• Green Onions
• Dill

① Heat chili oil in a nonstick skillet over low heat.
② Add eggs and season with salt & pepper. Cover and cook 3-4 minutes.
③ Halfway through baste the eggs with the chili oil. This way that flavor gets all over those eggy beauties.
④ Add sliced avocado, sliced green onions, dill and topped with the crispy chili oil