This cheesy Eggs Kejriwal recipe comes from the restaurant cookbook Dishoom by Shamil Thakrar, Kavi Thakrar, and Kaved Nasir.


80 grams mature cheddar, grated
1 or 2 thick slices of white bloomer, sourdough, or brioche
2 spring onions, very finely chopped
1 green chile, very finely chopped
1 teaspoon vegetable oil
1 or 2 large eggs (one per slice of toast)
Coarsely ground black pepper
Tomato ketchup


Step 1
Let the grated cheese come up to room temperature; it needs to be quite soft and workable.

Step 2
Heat the oven to 240°C/Fan 220°C/Gas 9 (464°F). Place a baking tray inside to warm up.

Step 3
Toast the bread until very lightly browned on both sides. Set aside to cool slightly while you prepare the topping.

Step 4
Put a small handful of the grated cheese (roughly 10g), 1 tsp chopped spring onion and a pinch of green chilli to one side, to be used when you fry the egg(s).

Step 5
Crack the egg(s) into a cup or small bowl, being careful to keep the yolks intact.

Step 6
Put the remaining cheese, spring onions and green chile into a bowl, add plenty of black pepper and mix well. Using the back of a spoon (or your fingers), work the cheese mixture into a paste by pressing it firmly into the side of the bowl.

Step 7
Spread the cheese mix evenly over the toast and press it into the bloomer, using the back of the spoon, to create a firm, even layer that goes all the way to the edges. Place the toast on the tray in the oven and cook for 6 to 8 minutes, until deep golden and bubbling.

Step 8
While the chile cheese toast is cooking, warm a frying pan over a high heat and, if using, add the oil. Gently tip the egg(s) into the hot pan and add some black pepper. Top with the reserved grated cheese, spring onion, and green chile. Place the frying pan in the oven and cook for 2 minutes, or until the cheese is melted and the egg white(s) are cooked but the yolk(s) are still runny.

Step 9
Carefully slide the egg(s) onto the cheese on toast and serve right away, with plenty of tomato ketchup.