1 teaspoon olive oil

2 large eggs

Toast, for serving, optional

Kosher salt, chili flakes and freshly ground black pepper

  1. -Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. -Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet.
    -Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes.
    – Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.