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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan on low and add chilli oil and butter. Stir until the butter melts into the chilli oil.
Spread shredded mozzarella to cover the pan.
Sprinkle minced green chilli and finely chopped coriander over the cheese.
Crack in the eggs and season with salt.
Let the cheese melt and form a golden crust, keeping the heat low so the eggs stay soft.
Take it off the heat and serve with bread.
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For a milder version, reduce the amount of green chilli.
Use fresh coriander for the best flavor.
Can I use a different type of cheese?
Yes, you can use any cheese that melts well, like cheddar or gouda.
How can I make this dish spicier?
Add more minced green chilli or use a spicier chilli oil.
Can I make this dish without chilli oil?
Yes, you can substitute with regular oil and add chilli flakes for heat.
What type of bread pairs well with this dish?
Crusty bread or sourdough works well to soak up the flavors.
How do I prevent the eggs from overcooking?
Keep the heat low and remove the pan from the heat as soon as the cheese forms a golden crust.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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