Wash the potatoes and pat dry. Cut them in to chips and put them on a large baking tray. Add the oil and seasoning. Mix well and put them in the oven for 35-40 minutes (shaking half way through) until the chips are starting to get crispy.
Make 4 spaces in the chips and then crack the eggs in to the space. Put them back in the oven for 4-5 minutes, depending on how you liked your eggs cooked. For really runny eggs, cook them for 3 minutes.
Make sure you are using a baking tray large enough for the chips. If they are crowded, then the chips will steam rather than bake and get crispy. You also need room for the eggs to go in too.
Add some extra flavour by using a chilli oil or garlic oil for the chips.
You could add some fresh flavour with some fresh herbs like rosemary or thyme.
If you want the recipe to look really nice, then use golden yolk eggs.