Chile Crisp Breakfast Recipe
We stumbled upon this awesome all-purpose sauce from Bon Appetit, its a tangy, spicy and crunchy, it goes perfectly with your morning eggs and toast. The best part of this recipe - is that you can use the sauce on meats, seafood or hearty salads!
All images © Bon Appetite
What you will need:
Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chili oil.
Do Ahead: Crisp can be made 1 month ahead. Cover and chill.