Trim the spring onions, very finely slice at an angle with the chillies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar and put aside. Place a large non-stick frying pan on a medium-high heat and lightly toast the sesame seeds for 1 minute. Drizzle in 1 tablespoon of olive oil, then crack in the eggs. Put a lid on the pan, and fry to your liking. Place the eggs on your plates – I like one facing up and one facing down. From a height, drizzle over the hoisin (loosening with a splash of water first, if needed). Drain and scatter over the spring onions and chillies, stab the yolks, and enjoy.