Start by chopping your red potatoes into small cubes. Slice your green chillies and onions finely, set both aside.
Then, pop your bacon lardons into the pan with no oil. Let the fat render out and once the bacon is crispy, remove the lardons and keep the fat.
Next, add in your chopped onion to the bacon fat and allow to cook. Once soft, add in your potato cubes and combine with the onions. Cook on a medium-low heat for ten minutes, or into the potato is soft.
Halfway through cooking add in your green chilli and freshly chopped sage. Toss well together to combine all of the flavours and continue to cook
Once cooked, season with salt and pepper and add your bacon back to the pan.
Then, with the heat on low, make two holes for eggs and crack them in. Begin to cook, cover in cheese, and place a lid on the pan in order to both cook the top of the egg and melt the cheese.