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1- Heat the oil in a large heavy skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until softened, 4 to 5
minutes.
Add the ginger, chilies, and garlic and cook, stirring occasionally, until no longer smells raw, about 3 minutes.
2- Add the butter, potatoes, and 2 teaspoons salt and gently stir to combine.
Reduce the heat to medium and cook, turning the potato and onion mixture from the bottom occasionally, until the potatoes are cooked through but still firm, about 10 minutes.
Some of the potatoes should have nice crisp edges and some of the onions should be caramelized.
3- Add most of the cilantro (reserving some for garnish) and stir gently.
Adjust salt to taste.
Gently spread the mixture and make 6 evenly spaced nests using the back of a spoon.
Crack an egg into each nest.
4- Pour 2 tablespoons water around the edge of the skillet. Cover the skillet, reduce the heat to medium-low, and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and check every few minutes to make sure the eggs aren’t overcooked.)
5- Sprinkle with a little salt and pepper and garnish with the remaining cilantro.
Serve him warm with pleasure and healing.