Eggs on Potato Chips

Ingredients

• 1 tablespoon clarified butter (also known as ghee or a mixture of 1/2 T vegetable oil and 1/2 T butter)
• 1 small onion, finely chopped
• 1 small garlic clove, minced and then mashed into a paste with 1/4 tsp. kosher salt
• 1/2 teaspoon finely shredded fresh ginger
• 2-3 fresh green arbol chiles or Thai chiles or serrano chilies, finely chopped
• 1/2 cup roughly chopped fresh cilantro
• 4 cups potato chips (from a just-opened bag - 4 handsful)
• 4 eggs
• kosher salt or sea salt

Directions

1. 1

   Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat.

2. 2

   Add onion and cook, stirring occasionally, until softened and just beginning to brown.

3. 3

   Stir in garlic paste, ginger, and chiles.

4. 4

   Stir for a moment or two, then add cilantro.

5. 5

   Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.

6. 6

   Make 4 ?nests? in the surface of the potato-chip mixture—they don't need to be perfect hollows—and crack an egg into each.

7. 7

   Pour 1 tablespoons water down the inside edge of the pan to generate some steam.

8. 8

   Cover skillet tightly and reduce heat to low.

9. 9

   Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like).

10. 10

    Season to taste with salt and turn out onto waiting plates.