Eggs Kejriwal (CAGE-ree-vahl) is an Indian street food specialty with origins in Mumbai. Now served in cities around the world, it’s as easy to make as it is delicious. I’ve substituted pickled jalapenos for the traditional green chili peppers, but I still think this eggs kejriwal recipe tastes pretty authentic served as breakfast, lunch, or at any time hunger calls. It’s spicy and indulgent, but light and nutritious enough not to weigh you down.
Yield: 2 servings
Time: 10-15 minutes
This recipe is adapted from https://cooking.nytimes.com/recipes/1018717-eggs-kejriwal.
2 slices bread
2 large eggs
2 tablespoons butter
2 teaspoons mustard
1/4 cup pickled jalapenos, chopped
3 tablespoons red onion, chopped
4 ounces cheddar cheese, grated
Salt to taste
Pepper to taste
In a large skillet, heat a tablespoon of butter over medium heat.
When the butter is melted and beginning to bubble, add the bread and toast on both sides, making sure to coat the bread in melted butter.
While the bread is toasting, mix the jalapenos, onion, and cheese together.
Remove the golden-brown bread from the skillet and spread mustard on one side of each piece of bread.
Add the cheese and vegetable mixture on top of the mustard, and place the toast in an oven-safe dish under the broiler for three-four minutes, or until cheese is melted.
While the toast broils, add another tablespoon of butter to the skillet over medium heat, and fry the eggs or cook sunny-side-up.
Carefully remove the toast from the oven, and add the eggs on top. Season with salt and pepper if desired, and enjoy.