Preheat the oven to 250°C top/bottom heat.

Wash the potatoes and cut them into slices, place them on a baking sheet.

Season with salt, paprika powder, pepper, and garlic (set aside some garlic for the dip).

Add the oil and rosemary and mix everything well.

Grill the potatoes for approx. 40 minutes.

Put yogurt into a bowl.

Finely chop the chives and add them.

Add 2 spoons of olive oil.

Refine with lime juice.

Season with salt, a little paprika powder, and chopped garlic.

Mix everything well and let it sit at room temperature for an hour.

Cut the Leberkas into very thin slices, place them on baking paper, and bake them in the hot oven (when the potatoes are done, turn off the oven) for 2-3 minutes until browned.

Heat oil in the pan over highest heat, crack the eggs, fry them. Reduce the stove to medium heat and continue frying the eggs with a lid until the bottom is slightly brown and crispy.

Serving: First the potatoes, then the Leberkas chips, the fried egg on top, and finally the dip.

Enjoy your meal!!!