In a mixing bowl, combine parsley, basil, chives, shallot, garlic, and red pepper flakes. Whisk in olive oil and red wine vinegar, then season with salt and pepper. Set aside.

Pat the skirt steak dry and season with salt and pepper. Heat a skillet over medium-high heat, add canola oil, then sear the steak for 4-5 minutes on one side and 3-4 minutes on the other for medium-rare.

Remove the steak from the skillet, transfer to a cutting board, and let rest for about 5 minutes.

Slice the rested steak against the grain into thin strips and arrange on a warm plate.

In a separate skillet, heat oil over medium heat, crack in the eggs, and fry until the whites are set and yolks are runny, about 3-4 minutes.

Plate the steak slices topped with herb sauce and fried eggs, and serve with toasted bread or salad.