Chilli Scrambled Eggs

Large scoop of chilli scrambled eggs in beige bowl with pile of greens and toasted sourdough bread, with fork resting on side

Chilli scrambled eggs (or 'chili') are a delicious and easy breakfast with a little bit of spice! Perfect for topping toast, tortillas, or breakfast bowls.


  • 1-2 teaspoons extra virgin olive oil (or butter)
  • 3 eggs
  • Small splash half & half or milk
  • 1 chilli pepper, finely diced
  • 1/8 teaspoon each salt and pepper


  1. Heat pan. Heat a small or medium sauté pan over low heat, and add olive oil or butter.
  2. Whisk eggs. Meanwhile, crack eggs into a bowl and whisk vigorously for a couple minutes, until frothy. Add salt, pepper, and a splash of milk or half & half, and whisk again to incorporate. Set eggs aside.
  3. Sauté chillies. Add the diced chilli peppers to the pan and lightly sauté for about a minute over low heat, just to start breaking them down.
  4. Scramble eggs. If needed, add a little extra oil or butter to the pan and make sure your heat is on low. Pour in the eggs and allow them to set for 10-15 seconds. Because of the low heat, they won't immediately start cooking or sizzling -- that's good. Start to scrape a rubber (or other soft) spatula along the side of the pan every few seconds as the eggs slowly start to harden. This will break up the eggs and "scramble" them. Once eggs are almost done but still slightly liquid on top, remove the pan from heat. Let them sit, gently folding with the spatula if needed, until eggs are just fully cooked. Immediately transfer eggs to a plate, toast, or tortilla to avoid overcooking. Taste and add more salt or pepper if needed!



  1. Chillies: Make sure to de-seed your chillies if you're sensitive to spice.

Keywords: chilli scrambled eggs