Peel the potatoes and cut them into fries, keeping them slightly thicker rather than slicing them too thinly. Rinse well and drain thoroughly.

Heat a generous amount of olive oil in a deep frying pan over medium heat. Fry the potatoes for approximately 12 minutes, until softened and cooked through. For extra crispiness, you can fry them twice in two stages.

Transfer the potatoes to a plate lined with paper towels to absorb any excess oil.

Remove the casing from the sausage and finely chop or crumble the meat.

Heat a little olive oil in a separate frying pan over medium heat. Add the sausage meat and sauté for 3–4 minutes, until fragrant and lightly browned.

Pour in the white wine and allow the alcohol to evaporate. Once the liquid has reduced and the pan is nearly dry, add a little tomato paste and stir well, cooking briefly to bring out its flavor.

Add the grated tomatoes, season with salt and pepper, and stir to combine.

Cover the pan with a lid and simmer over medium heat for approximately 10 minutes, until the sauce thickens and the flavors come together.

Divide the hot fried potatoes between two deep serving plates and sprinkle generously with grated San Michali cheese.

Spoon the sausage and tomato sauce over the potatoes.

Top with a fried egg and serve immediately, while the potatoes are hot and crispy.