The "and chile butter" is not to be overlooked. I didn't really notice in my single serving, that I'd added a whole tablespoon of spice and expected that this would go down easy! All the flavors were there, but I barely tasted it through the burn. I'll be trying this again in moderation – without scraping out all of the sauce directly into my bowl!
Also, mental note: when calling for a "large sauté pan", it should still be deep enough that the whole egg can be submerged! Perhaps a sauce pan would be better, given that I only own skillets.
You can get this recipe from Half Baked Harvest Every Day (affiliate link)