Adapted from Niloufer Ichaporia King’s My Bombay Kitchen
The ginger and garlic aren’t required—I didn’t use them the last time I made this, which is the dish you see in the photo. It’s a good—make that great—idea to add them, though. Still, neither you nor the dish will suffer if you omit them. Also, be sure to use a newly opened bag of chips. For that fresh chip flavor and crunch, of course.
- Warm the oil over medium heat in a large skillet. When hot, add the onion and cook, stirring occasionally, until it softens but hasn’t browned.
- Add the chiles, garlic, and ginger (if using). Cook until fragrant, just a minute or so. Add most of the cilantro (reserving some for garnish) and the potato chips and stir gently, making sure not to crush the chips.
- Now make four holes in the chip mixture. Crack an egg into each of the holes. Dribble a tablespoon or so of water around the edge of the skillet and cover with a lid. Cook until the eggs’ whites are set, 2-3 minutes. Garnish with the remaining cilantro and serve immediately.
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.