Runny Eggs with Linguiça and Fries Recipe

1. Heat the oil in a deep fryer or large pot. 
2. Once hot, fry the potatoes until golden and crispy. 
3. Set aside on a paper towel-lined tray to drain excess oil.
4. In a large skillet over medium heat, add the sliced inguiça, crushed garlic, and bay leaf. 
5. Cook until everything is well browned and flavorful, and turn off the heat once done.
6. In a smaller skillet, heat a bit of oil.
7. Fry the eggs one by one, leaving the yolks slightly runny (sunny-side-up style). 
8. Remove with a slotted spoon and put them aside.
9. Divide the fries between two clay or ceramic serving dishes.
10. Sprinkle the fries with salt, smoked paprika, and black pepper. 
11. Add half of the sliced linguiça slices on top of each plate.
12. Using two wooden spoons, toss gently to combine. 
13. Adjust seasoning if needed and add the rest of the sausage over the top.
14. Place the fried eggs on top. 
15. Season with a touch more salt and pepper. 
16. Right before serving, break the eggs with wooden spoons and let the yolk run through the fries and sausage, coating them in a rich, golden sauce.

Adapted from a Recipe by: Neuza Costa