I’m a total egg tramp. I’ve said it and I’m proud. I could eat eggs for every meal and snack between meals. This feels like an appropriate College Cookbook recipe as I imagine some college kid trying to make eggs and hash browns. But they realize they are out of hash browns and money…however there is a half-eaten bag of potato chips on the floor from the night before. Instant breakfast.
This recipe uses some exotic ingredients but I think you could adapt it for your own greasy American kitchen.
Long Live the Yolk!!!
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 sturdy 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.
From: Recipe adapted from My Bombay Kitchen: Traditional and Modern Parsi Home © 2007 by Niloufer Ichaporia King.