Cut potatoes into thick, even fries and pat completely dry with paper towels. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the fries and cook for 15-18 minutes, stirring occasionally, until golden brown and crispy. Season with salt and pepper. Transfer to a plate lined with paper towels to drain.

Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add steak cubes in a single layer and let them sit undisturbed for 2-3 minutes to develop a brown crust. Flip and cook another 2-3 minutes for medium-rare. Add minced garlic, chopped chili, and paprika, tossing for another 1-2 minutes until fragrant. Season with salt and pepper.

In a clean skillet, melt 1 tbsp butter over medium heat. Crack both eggs directly into the pan, keeping them separate. Cook for 3-4 minutes until the whites are set but yolks are still soft for sunny-side up, or cook longer if preferred. Season lightly with salt and pepper, and sprinkle with fresh parsley.

Arrange crispy fries on one side of your plate and seared steak cubes on the other side. Gently slide the cooked eggs onto the plate. Top everything with extra fresh parsley and dried herbs. Serve immediately while hot.