1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt, chili flakes and freshly ground black pepper
- -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.