Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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).

Niloufer Ichaporia King
This Story Originally Appeared On sunset.com

Gallery

Credit: Victor Protasio

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Source

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

Nutrition Facts

384 calories; calories from fat 61%; protein 10g; fat 26g; saturated fat 9g; carbohydrates 30g; fiber 2.9g; sodium 489mg; cholesterol 220mg.
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