Heat the olive oil and butter in a skillet, then cook the diced onions until transparent.
Add the Thai green chili paste and stir.
Add the large bag of chips and combine well.
Make four craters into the chip mixture then crack the eggs and cook until the whites are just firm, or until your preferred doneness. If you add a lid it helps to create a more even cook on the eggs.
Sprinkle with diced cilantro and sliced spring onions to serve.