Fry the shoestring potatoes in hot oil (180°C) until golden and crispy.

Remove and drain on paper towels, then season with salt.

In a frying pan, cook the eggs in butter, keeping the yolks runny. Remove from the pan and set aside.

To serve, arrange the fries on the plate, top with the diced tomatoes, then the fried eggs, and finish with the flakes of Golden Bacalao Loin.