Heat a couple of centimetres of oil in the pan until it’s hot but not smoking, you can throw one chip in to check if it is ready, it should sizzle immediately.
I cracked my eggs directly into the oil the chips were cooking in, so I essentially poached the eggs in oil. It might sound disgusting and unhealthy but it was olive oil I used so I didn’t feel too bad about it, and the result was delicious. It really does not take long to cook the eggs, mere seconds really. Whatever you do don’t let the egg yolks solidify, the whole point of this is the runny yolk dripping all over your chips. Put the chips on a plate and season with salt, scoop out the eggs with a slotted spoon, let the excess oil drip off then plonk them on top of your chips. Give the eggs a good dusting of paprika and garnish with parsley. I couldn’t resist a sprinkling of vinegar because… Irish.