Eggs Kejriwal (Bombay chili and cheese eggs)

Pasos

1. Peel the onion and cut it into thin slices. Seed and finely dice the green chili. Finely chop the fresh cilantro.
2. Heat the oil with a pat of butter in a skillet over medium heat. Add the onion and a pinch of salt, and cook, stirring regularly, until translucent and slightly browned around the edges.
3. Add the diced green chili and continue cooking for one minute, just to mellow the heat. Keep the mixture warm.
4. Generously butter the bread slices on both sides and toast them in the hot skillet (or a toaster) until very crispy.
5. Distribute the onion-chili mixture over the toasted bread slices, then cover evenly with shredded cheddar.
6. Place the toasts under a hot broiler for a few minutes (or cover the skillet over low heat) until the cheddar is completely melted and lightly browned.
7. Meanwhile, heat the remaining butter in a skillet and fry the eggs sunny-side up: whites fully set with slightly crispy edges, yolks still runny.
8. Place a fried egg on each toast, season with salt and pepper, sprinkle with chopped cilantro, and serve immediately.