Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Lightly flour your work surface. Roll out puff pastry sheet into a 12x16-inch rectangle using a rolling pin, about ⅛ inch thin. Transfer the dough to the prepared baking sheet and fold over the edges to form a ½-inch wide crust.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Brush egg wash onto the puff pastry to help the sesame seeds and scallions adhere. Use a fork to poke holes all over the middle of the puff pastry. Score the inner edge of the crust with a paring knife.

Sprinkle sesame seeds liberally over the crust. Then sprinkle salt and five spice powder evenly over the center of the puff pastry. Follow with a little over half of the scallions.

Pre-bake puff pastry in the preheated oven until puffed up and lightly browned, 20 to 22 minutes. Remove from the oven and use a spoon to make 6 indentations into the pastry evenly spaced apart. Crack an egg into each indentation.

Bake puff pastry and eggs for an additional 6 to 10 minutes, depending on how runny or firm you like your yolks. Keep in mind, they will continue to cook a bit after you take them out of the oven.

Mix soy sauce and chili oil, and drizzle evenly over the eggs. Top with the remaining scallions, cut into 6 pieces, and serve!