Ingredients

• 1 tablespoon ghee, clarified butter, or mixture of vegetable oil and butter
• 1 small onion, finely chopped
• 1/2 teaspoon Ginger-Garlic paste (optional)
• 2 to 3 hot green chiles, finely chopped
• 1/2 cup coarsely chopped fresh coriander (cilantro) leaves
• 4 good handfuls of plain potato chips from a just-opened bag
• 4 large eggs
• 1 tablespoon (about) water

Directions

1. Heat the ghee over medium heat in a sturdy medium skillet, preferably cast iron.

2. Add the onion and let it soften, stirring occasionally, a few minutes. Before it browns, add the paste if you like and the green chiles, and as soon as the mixture looks cooked, add the fresh coriander. Crumble in the potato chips, tossing the contents of the pan to combine them thoroughly. Make nests in the surface of the mixture—they’won’t be perfect hollows—and crack an egg into each. Pour a tablespoon or so of water around the edges of the pan to generate some steam, cover the skillet tightly, and let the eggs cook just long enough to set the whites without turning the chips soggy.

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