- 1 tablespoon clarified butter (ghee) or a mixture of 1/2 tbsp. vegetable oil and 1/2 tbsp. butter
- 1 small onion, finely chopped
- 1 small garlic clove, minced and then mashed into a paste with 1/4 tsp. kosher salt
- 1/2 teaspoon finely shredded fresh ginger
- 2 or 3 fresh green arbol, Thai, or serrano chiles, finely chopped (see Notes)
- 1/2 cup roughly chopped cilantro
- 4 large handfuls of plain potato chips from a just-opened bag (see Notes)
- 4 eggs
- Kosher or sea salt
- calories 384
- caloriesfromfat 61 %
- protein 10 g
- fat 26 g
- satfat 9 g
- carbohydrate 30 g
- fiber 2.9 g
- sodium 489 mg
- cholesterol 220 mg
How to Make It
Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir in garlic paste, ginger, and chiles. Stir for a moment or two, then add cilantro. Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.
Make 4 â€œnestsâ€� in the surface of the potato-chip mixture—they don't need to be perfect hollows—and crack an egg into each. Pour 1 tbsp. water down the inside edge of the pan to generate some steam. Cover skillet tightly and reduce heat to low. Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like). Season to taste with salt and turn out onto waiting plates.
Note: Nutritional analysis is per serving.