Hearty Egg Mushroom Sauce Fries with Crunchy Potatoes Smothered in Creamy Mushrooms

Ingredients

• One bag (roughly 750 g) frozen fries, if you’re in a hurry
• 3 to 4 big russet potatoes (900 g), peeled and cut into thick sticks—about 1 cm wide
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoky paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cracked black pepper
• A pinch of red pepper flakes
• 225 g assorted mushrooms—think button, cremini, or shiitake—sliced up
• 2 tablespoons unsalted butter
• 2 garlic cloves, chopped small
• 1 shallot, diced fine
• 1 tablespoon plain flour
• 60 ml heavy cream
• 120 ml chicken or veggie broth
• 60 ml Marsala wine, dry kind
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, add as you like
• 4 eggs, large ones
• Parmesan cheese (the fresh stuff), grate to taste for topping
• Hot sauce for serving, if you want a kick
• A handful fresh parsley, chopped up
• 2 green onions, sliced up thin
• 2 tablespoons butter or olive oil, for frying eggs