Parsi Eggs With Potato Chips
2-3
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1-2 tbsp
butter or vegetable oil—or a mix of the two
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1 sm
onion, chopped
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2-3
hot fresh chiles, finely chopped
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1 sm
garlic clove, grated
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¼
inch piece ginger, peeled and grated or finely chopped (optional)
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½ c
coarsely chopped cilantro
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1 c
plain potato chips
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4
eggs
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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.

 

Directions

  1. 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.
  2. 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.
  3. 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

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.