• 1 tablespoon clarified butter or a mixture of 1/2 tbp. vegetable oil and 1/2 tbsp. butter
  • 1 small onion, finely chopped
  • 1 small garlic clove, minced and mashed into a paste with 1/4 tsp kosher salt
  • ½ teaspoon ginger, finely shredded
  • 2 chiles, finely chopped
  • ½ cup cilantro, roughly chopped
  • 4 large handfuls plain potato chips
  • 4 eggs
  • Kosher salt


Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron over medium het. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir i n garlic paste, ginger and chiles. Stir for a moment or two, and then add cilantro. Crumble in chip, tossing or stirring the contents of the pan to combine them thoroughly. Make 4 "nests" in the surface of the potatoe chip mixture--they don't need to be perfect--and crack an egg into each. Pour 1 tablespoon water down the insde 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 (6-8 minutes; gently touch one with a spoon to see if it's done the way you like_. Season to taste with salt and turn out onto waiting plates.


Sunset Magazine