I saw a recipe years ago on the Parsi way of making eggs – cooking them on top of potato chips. I would read the recipe over and over again and while it sounded quite interesting, i have to admit that I did not quite have the nerve to try it.. I mean frying eggs on top of potato chips?
Then, I thought, what do I have to lose. I will try it and if I hate it, I will just eat something else! Well, there was no worry of that. The dish combines all my favorite ingredients – onions, potato chips and yes, eggs. It is delicious, unusual and is now a staple in my kitchen.
I would love for you to try it and share your thoughts here.
Thanks to Stephanie Stiavetti for this photo
Recipe adapted from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
Copyright © 2007 by Niloufer Ichaporia King.
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
• Heat the ghee over medium heat in a stur
medium skillet, preferably cast iron. 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.
• Turn out onto waiting plates.
Serves 2 to 4.