Crispy Sage Potatoes with Fried Eggs

2 tablespoons olive oil
400 g sebago (floury) potatoes, peeled and chopped
1/2 teaspoon chili flakes
sea salt and cracked black pepper
8 sage leaves
2 eggs
Worcestershire sauce, to serve

Heat the oil in a large non-stick frying pan over medium heat. Add the potato, chili, salt and pepper and cook for 4-5 minutes. Add the sage and cook for a further 4-5 minutes or until potatoes are tender and golden. Move the potato to the sides and crack the eggs into the middle. Cook for 3-4 minutes or until the eggs are just set. Drizzle with Worcestershire sauce to serve. Serves 2.

Saturday Brunch. :)