Marinate the beef in diced garlic, salt and pepper. Marinate for at least 2-3 hours.
Prepare the potatoes for chipping. Peel and cut the potatoes into your preferred potato chip size (I like mine think and chunky...)
Par boil the potatoes, then drain well. Place onto a tray and use some paper towel to dry well. Allow to dry on the tray. Allow to dry for at least 1 hour (it should have a floury look on the outside)
Start preparing the sauce for the dish - pour the tinned tomatoes into a saucepan and bring to the boil. Add a bay leaf and any other herbs you might like. Turn down to a simmer, and season.
To prepare the meal, either deep fry the chips, or roast in the oven for crispness. Once chips are done, place in a warm place.
Heat the pan to tempreture, add extra virgin olive oil (for flavour) and cook the marinated meat. It should sizzle in the pan! Pull out of the pan once cooked to desired (med-rare) and place aside to rest. Cook meat in batches
After each batch, deglaze the pan with a little stock/water, and add this to the tomato mix. This should still be on a low simmer. Stir it in - garlic, burnt bits and all!!
In another fry pan, heat oil (EVOO) to shimmering hot, and fry eggs. Should have a crisp base and still runny. Please try not to burst the egg yolk!
To serve, place meat and eggs on the plate, with a serve of chips, vegetables or salad and some crusty bread! Ladle some of the sauce over the meat and dip away!
* If the marinade is a bit dry for you, add a little olive oil. * Best potato types for chipping are the Sebago, but I have a tendaency to use whatever I have at home. * Adding the meat pan juices to the tomato sauce * Meat and egg quanities can be changed depending on how many people you have for dinner.
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