Kejriwal Recipe

Prepare topping

In a medium bowl combine the diced tomato, finely chopped green chilli, finely diced red onion (if using), chopped coriander, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix well and let sit 5 minutes so juices soften the tomato.

Assemble cheese mixture

Fold the grated cheddar and 1/4 tsp red chilli flakes (or a pinch of Kashmiri chilli powder) into the tomato mixture. Taste and adjust salt or chilli. The mixture should be moist but not watery; drain any excess liquid if needed.

Butter and assemble on bread

Lightly spread 1/2 tbs of softened butter on each bread slice (both sides if you like extra crisp). Spoon the chilli-cheese topping evenly across the two slices, pressing gently so it adheres to the bread and creates an even layer.

Toast the bread

Heat a heavy skillet or griddle over medium heat. Add remaining 1/2 tbs butter or oil and place the prepared slices topping-side up. Toast for 3–4 minutes with a lid on (or in a preheated oven at 200°C / 400°F for 6–8 minutes) until the cheese melts and the edges of the bread are golden and crisp. If using a broiler, finish 1–2 minutes under high heat, watching closely to avoid burning.

Heat pan

While the toast is finishing, heat a nonstick skillet over medium–low heat. Add 1 tsp oil or ghee and swirl to coat. The lower temperature helps achieve set whites and runny yolks.

Fry eggs

Crack each egg into a small bowl, then gently slide into the skillet. Season the whites with 1/8 tsp salt and a light dusting of black pepper. Cook for 2–3 minutes until the whites are set around the edges and glossy on top. For over-easy, gently flip and cook 15–20 seconds more. For sunny-side up with slightly set tops, cover the pan for 30–45 seconds.

Keep warm

Remove eggs to a warm plate and keep in a low oven (around 80–90°C / 175–195°F) or cover loosely with foil while the toast finishes so eggs remain hot.

Place the hot chilli cheese toast slices on a serving plate. Gently set one fried egg on top of each slice. Sprinkle the remaining chopped coriander over the eggs and toast. Add an extra pinch of black pepper and, if desired, a few drops of hot sauce or a smear of ketchup at the side.

Serve immediately while the toast is crisp and the egg yolks are runny. Enjoy the contrast of spicy, cheesy toast with the rich fried eggs.