Heat the olive oil in a deep frying pan (I used a wok) and add the sage leaves. Let them fry for a couple of minutes.
Chop the garlic finely, the shallots into fine slices and the pepper into 2cm strips. Reduce the heat to low and add both garlic and shallots to the pan. Let them soften for 5 minutes before adding the pepper.
Cook for a good 15 minutes until the peppers are soft. In the meanwhile, chop the potatoes into small quarters or halves (depending on their size). You don’t want anything bigger than a 1/2 inch cube. You don’t have to peel them unless you want to. Boil the potatoes in salted water for 10 minutes or until they are soft.
When the peppers are soft, add the boiled potatoes to the pan and mix well. Fry all the vegetables together for 5 to 10 minutes until the potatoes start to toast a little and the flavours have combined.
Add the pulled pork and mix well, warming everything throughout. Add a pinch of black pepper. Fry an egg per person in olive oil.
Plate up by crumbling the feta over the mix and placing a fried an egg on top. Finish with chopped parsley for a bit of colour.