Spicy Chili Eggs

I have been OBSESSED with crunchy chili sauce lately (if you haven’t tried it yet - I also use a different crunchy chili sauce in the spicy cucumber salad!) and this snack hits that savory & spicy craving like no other! It PACKS the heat and the flavor with a little nuttiness from the fresh parm - mash it all up before you eat it and Oh MUHHH GOOOOOOODDDDDDD it is so good.

I mean…..will you look at this?? The recipe below is just for the 2 eggs (as is the macro breakdown).

Ingredients:

• 2 eggs

• 15g Zhong Sauce (Fly By Jing)

• 1 scallion chopped

• freshly grated parm (MUST BE FRESHLY GRATED - it’s just better. this is not a debate)

Instructions:

• Start by boiling the eggs. I do not do a hard boil on this. Check the image below…in my opinion…the 8 minute egg is PERFECTION for this. You don’t want the yolk all crumbly - you want it kind of soft to mix in with the chili sauce, etc.

• When the eggs are done boiling, bring the pot over to the sink, pour out most of the water, and then run cold water over it for a bit to cool the eggs. This should allow for a very easy peel.

• Add the peeled eggs to the bowl, top with the Zhong sauce, scallions, then grate the fresh parm right over the top.

• Smash it all up with your fork, and enjoy!!

(If you aren’t wild about heat - go a little easy on the sauce - you can always add more if you want to!)

MACROS (This is one serving above):

PROTEIN: 14g

CARBS:5g

FATS:16g

CALORIES: 222

ENJOY!!  If you try it, tag me on IG @hannahj28 or comment below with how you made it your own!