Sunny Side-Ups On Potato Chips (or crisps for my British folk)

Jun 6, 2013 by


A few months ago, I came across Monica Bhide’s post on  ‘Once Upon A Story’ where she provides a glimpse on Parsi food and a very popular dish for fried eggs on potato chips. Parsis came to India by way of Persia, settled in Bombay and developed a cross-cultural cuisine of Gujrati (simple vegetarian)-Persian food (carnivorous and complex). The result was to be found in the form of dishes like Dhansak (meats cooked in lentil gravy), Patra ni Machi (steamed fish in banana leaves) and Sali Murghi (spiced chicken with matchstick fried potatoes).

The dishes are playful and with eggs over easy on chips for brunch, what could possibly make you more popular. If you break it down, the dish has every reason to be a winner. Cooked in a skillet with Indian sofrito of onion, ginger, garlic and green chili, the potato chips add an additional depth and soggy-crunchy texture. Now imagine those ingredients making a shell around the fried eggs.



Recipe For Sunny-Side-Ups on Potato Chips


1 tbsp. vegetable oil ghee and 1 tbsp. butter

1 small onion, finely chopped

1 tsp. ginger, grated

1 tsp. garlic, grated

½ tsp. green chili, finely diced

2 tbsp. chopped fresh cilantro

¾ tsp. salt

¾ tsp. pepper

½ tsp. cayenne

1 small packet of potato plain potato chips (Lays or Walkers)

¼ cup sharp cheddar, grated

4 large eggs

1 Tbsp.  water



1)   Lightly sauté the onions, ginger, garlic and green chili until onions become translucent (don’t brown as they will continue to cook under the egg). Season lightly with salt and pepper and add the cilantro

2)   Gently crush the potato chips (not too small). Combine with grated cheese and lay them over the sautéed mixture. Create 4 wells and crack the eggs in to them. Season with salt, pepper and cayenne. Add 1 tbsp. water and cook covered until the whites become firm whilst the yellows remain soft and gooey. Remove from the skillet and serve with a butter toasted bread roll

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