Eggs on Potato Chips

This recipe never ceases to fascinate anyone who cooks it. Eat them for breakfast, lunch, or dinner. Cooking time: about 30 minutes. Notes: Use the highest quality potato chips — medium thick and not too brown (otherwise the dish will have a burnt taste).
Heat the butter in a sturdy, well-oiled, medium-sized skillet, preferably cast iron, over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown. Add the garlic paste, ginger, and chili powder. Stir for a minute or two, then add the cilantro. Roll in the chips, stirring the contents of the mold so that they are thoroughly mixed.Make 4 "indentations" on the surface of the potato chip mixture - they don't have to be perfect indentations — and break an egg into each one. Pour 1 tablespoon of water over the inside edge of the pan to create some steam. Cover the pan tightly and reduce the heat to low. Let the eggs steam just long enough for the whites to set (6 to 8 minutes; gently touch one of them with a spoon to make sure it's cooked the way you want it). Add salt to taste and place on ready plates.Note: A nutritional analysis is provided for each serving.