Heat skillet on medium high heat. Add chili crisp to the pan. Optionally, add additional oil or butter.
Once the pan is hot, crack the eggs directly into the chili oil.
Spoon some of the hot chili oil over the eggs as they cook, allowing the chili crisp to infuse into the eggs.
Cook until the edges are crispy and the whites are set.
Season after tasting, adjust if the chili crisp isn’t seasoned sufficiently.
Serve on toast, noodles, or your choice of accompaniment.