Eggs Kejriwal

It happens that this recipe Eggs Kejriwal was invented in Southern Mumbai at the Willingdon Club. It is said that there was a man named Devi Prasad Kejriwal who liked eggs but his family were strict vegetarians. Kejriwal was a popular in the club and since he couldn’t get his favorite eggs at home, he had it in the club his way. It was a toast and a fried egg sprinkled with spicy green chillies as he liked spicy food. This Eggs Kejriwal is a little refined version that’s served in most places nowadays which uses cheese and tomatoes.

Ingredients

  • 2 pavs, sliced in half
  • 2 eggs
  • 2 cheese slices
  • 2 tbsp onion, finely chopped
  • 2 tbsp tomato, finely chopped
  • 2 tbsp chopped coriander leaves
  • 1 green chilli
  • Salt and pepper to taste
  • Butter and oil

Method –

  1. Butter the pav bun and set aside
  2. Heat a skillet
  3. Lay the buns, buttered side down and toast them for a minute on both sides
  4. Place a slice of cheese on each, cover the skillet and let the cheese melt slightly. Set aside
  5. Heat some oil in the pan and fry the 2 eggs one by one (you can cook the eggs according to your preference, runny or set)
  6. While the eggs are frying, sprinkle onions, tomatoes, green chilli and coriander leaves on the egg whites
  7. Once the eggs are done, place it over the buns and add salt and pepper to taste

Shakshuka

Ingredients –

  • 3 eggs
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, chopped fine
  • 1 large onion, chopped fine
  • 1 green bell pepper, chopped fine
  • 1 cup crushed tomatoes
  • 1 tsp ground cumin powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp parsley, finely chopped

Method

  1. Heat extra virgin olive oil in a pan and add in the chopped garlic
  2. Fry for 30 seconds in medium flame
  3. Add in the onions and green pepper
  4. Fry for a couple of minutes until the onions are soft
  5. Add the tomatoes
  6. Add the cumin powder, paprika and salt
  7. Let the sauce simmer for 5 minutes
  8. Make a small dent in the sauce for each egg
  9. Crack the eggs into the tomato mixture
  10. Cover and simmer for about 8 minutes or until the eggs are no longer translucent
  11. If you want the eggs runny, you can cook for shorter time
  12. Garnish with chopped parsley and remove from heat
  13. Serve with hot buttered toast