I had to put this recipe in, even though mine varies from the original, created by a chef named Kejriwal. It is more or less a variation of Bombay’s famous Chilli Cheese
Toast and is sold in more places now than the creator could ever have envisaged. You will notice that it is served with ketchup. Most Indians love to be served ketchup with omelettes and other kinds of egg preparations, including fried eggs. Don’t ask me where that love came from, but it’s there.
Serves 2 as a snack
Salted butter 1 teaspoon, plus
1 heaped tablespoon for the
Onion 1 small, finely chopped
Bread 2 thick slices
150g (5½oz), grated
Hot English mustard
Fresh coriander leaves
1–2 tablespoons, chopped
Fresh green chillies 1–2 fingertype,
Oil 1 tablespoon
Salt and freshly ground black
Tomato ketchup to serve (optional)
1 Heat the butter in a non-stick frying pan over a medium heat. Once
the butter has melted, add the onion and sauté until soft, about
3–4 minutes, then set aside to cool.
2 Toast the slices of bread lightly, spread with some butter and place on
a small baking tray.
3 In a bowl, mix together the cooled onion, cheese, mustard, coriander,
green chilli and one of the eggs. Blend together well.
4 Spread this cheese mixture on top of each slice of toast and grill under
a medium heat for 4–5 minutes, or until set and bubbling.
5 Meanwhile, wipe the non-stick frying pan clean, add the oil and heat
until nearly smoking. Fry the remaining eggs for a couple of minutes,
so that the white is set and there is still a lovely runny yolk.
6 As soon as the toasts are grilled, transfer to two plates, top with an
egg, season and serve with ketchup, if desired.
This recipe is from Simple Spice Vegetarian by Cyrus Todiwala