In a medium pot, bring 4 cups of water to a roaring boil over high heat. Stir in 1 cup of grits and a pinch of salt, mixing well to avoid clumps. Reduce the heat to low, cover the pot, and let it simmer gently for about 5 minutes.

Once the grits have started to thicken, lower the heat even more and cover them again. Let them cook for an additional 20-30 minutes, stirring occasionally to maintain a smooth texture.

When your grits reach a luxurious and creamy consistency, remove them from the heat. Stir in 2 tablespoons of butter and 1 cup of shredded cheddar cheese until completely melted.

While your cheesy grits are simmering, heat a non-stick skillet over medium heat. Add a teaspoon of oil or butter, then crack 2 eggs into the pan. Fry them for about 3-4 minutes, or until the whites are set and the yolks remain runny.

Spoon your creamy spicy cheddar grits into comfortable bowls. Gently place a fried egg on top of each serving, and garnish with chopped green onions, fresh cilantro, and additional jalapeño slices.