Victor Protasio
Makes 4 servings

This recipe never fails to enchant anyone who makes it. Have it for breakfast, lunch, or dinner. Prep and Cook Time: about 30 minutes. Notes: Use best-quality potato chips—medium-thick and not too brown (otherwise the dish will taste burned).

How to Make It

Step 1

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.

Step 2

Make 4 “nestsâ€� 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.

Step 3

Note: Nutritional analysis is per serving.

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

Ratings & Reviews

Angelawhocooks's Review

February 03, 2013
Really delicious. I have served this to guests and they really enjoyed it. It's a great to serve when you have a vegetarian guest in the group.

Allenthecook's Review

January 23, 2009
I was intrigued, and had potato chips in the house so we tried it. Turns out sort of like crispy hash-browns, with interesting background flavors. Didn't have cilantro so used parsley, which probably tipped it towards traditional american hash-brown flavor. This would be a fun recipe to make with older kids / adolescents.