In a medium-sized non-stick skillet or frying pan, heat the vegetable oil and 1 teaspoon of chilli oil over a medium-high heat. Make sure the oil is hot before adding the eggs.
Once the oil is hot, crack the eggs one by one into the pan, ensuring you keep some space between them. This prevents the eggs from sticking together. Allow the eggs to fry until the whites start to set and become opaque. You can spoon some of the hot oil over the egg whites to help them cook evenly.
Drizzle the chilli oil over the eggs. If you're using store-bought chilli oil, you can adjust the amount based on your heat preference. Sprinkle the salt and black pepper over the eggs. Note that chilli oil already has some seasoning, so you may not need as much salt as you would with regular fried eggs.
Once the eggs are cooked to your liking, transfer them to a serving plate. Garnish with chopped cilantro or green onions, with toast or on top of rice or potatoes.
The magic lies in the perfect balance of the runny yolk and crispy edges, topped with a sizzling blend of chilli and spices that awaken the taste buds with each mouthful.
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