Irfan bhai style Eggs on Eggs
We always have plenty of eggs at home. Less than 5 and I start panicking for so many reasons..Because they are the backbone of baking, because there are so many ways you can use them to rustle up a quick yummy meal (3 cheese, herb and garlic omelet or a creamy scrambled with toast; poached till soft and runny in a burritos with home fries, peppers, white cheese and BBQ sauce; fried into a parantha; half boiled with toast soldiers to dunk; whisked with flour and milk for crepes or yogurt for pancakes, Spanish omelet with potatoes and onions, added to rice for a stir fry..). And most importantly, because eggs are one sure shot way to make Atul happy.
While I am always working on dishing out new versions of an eggy breakfast, there are some that remain favorites. This recipe is one that for me is all about nostalgia and discovery. The recipe itself is very inspired by Irfan Bhai, the anda wala outside NID who had no less that 50 egg based dishes – every one of them utterly delicious. Every evening we would wait till 5 till Irfan bhai came around – with his white cap, white kurta, little son in tow. His cart would get set, the kerosene fueled flame of the stove roaring, heaps of onions chopped into perfectly symmetrical tiny cubes and huge pots with boiling eggs.… and in would trickle some more kohl rimmed eyes on bulky muscled bodies in black chest hugging vests and tinkling ankle bells.
As time passed by, a lot changed around his cart. His own attire changed from the white kurta pajama to the black body hugging vest, a string of flowers would sometime dangle from his wrist, the menu swelled with newer and more creative options and his cart became the centre of much action for the gay community in Ahmedabad. While he was somehow shy and flamboyant at the same time, his offerings were always consistent – delicious. I have never eaten egg dishes as amazing as his. The omelet with uniformly sliced rounds of boiled egg slices in it. The creamy spicy scrambled eggs with a mountain of cheese. Curried eggs with finely grated egg instead of chunks. And the one that this one is inspired by. Beautifully fried eggs with crisp edges, runny luscious yolk heaped with a spicy tangy tomato masala mixed with boiled eggs. All served with a sprinkling of fresh coriander leaves, accompanied by the most amazing green chutney, lemon wedges and finely chopped onions..
Boiled egg kheema
- 6 boiled eggs, chopped into 1 cm cubes
- 4 eggs
- 4 slices of your choice of bread
- 2 tomatoes, finely chopped
- 2 onions, finely chopped
- 1 green chilli
- ½ turmeric powder
- 1 tsp coriander
- ½ red chilli powder
- ½ tsp garam masala
- 11/2 tsp finely chopped ginger garlic
- coriander leaves for garnish
- 4T grated cheddar cheese
- Heat oil, add green chillies stir for 30 sec
- Add ginger garlic and brown. Add onions and brown.
- Add the chopped tomatoes and stir till the water evaporates and oil separates.
- Add the spice powders and stir till fragrant.
- Add chopped boiled egg pieces. Stir till mixed well. Cover for 2 minutes and cook. Meanwhile fry up the remaining 4 eggs making sure the yolk is runny and toast your bread.
- Lay a piece toast on the plate. Place fried egg over the toast, sunny side up. Pile one fourth of the boiled egg mixture over the fried egg. Garnish with coriander and grated cheddar cheese. Serve with lemon wedges, freshly sliced tomatoes and a fresh mint chutney or lemon, parsley pesto.