Prep the potatoes. Rinse the diced potatoes in cold water to remove excess starch. Pat them very dry with a towel. Dry potatoes crisp better and won’t steam in the pan.

Heat the skillet. Place a large cast-iron or heavy skillet over medium-high heat. Add 2 tablespoons oil and let it shimmer before adding anything else.

Start the potatoes. Add the potatoes in a single layer. Sprinkle with salt and pepper. Don’t stir for 3–4 minutes to allow a crust to form on the bottom.

Season for smokiness. Add smoked paprika and sweet paprika. Toss to coat evenly. If the pan looks dry, drizzle in another teaspoon of oil. Cook for 8–10 minutes, stirring every few minutes until the edges are golden and crisp.

Add aromatics. Push the potatoes to one side. Add a knob of butter (if using), then the onion and bell pepper. Season lightly with salt. Sauté 3–4 minutes until softened and slightly caramelized.

Stir in garlic. Add the minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant. Fold everything together so the vegetables and potatoes are well mixed.

Create wells for the eggs. Use a spoon to make small pockets in the potatoes. Crack an egg into each well. Sprinkle the eggs with salt and pepper.

Cook the eggs to preference. Lower the heat to medium-low. Cover the skillet and cook 4–6 minutes until the whites are set and the yolks are still runny. For firmer yolks, go 7–8 minutes. Covering traps steam and helps the eggs set evenly.

Finish with freshness. Remove from heat. Squeeze a tiny bit of lemon juice or add a splash of vinegar over the potatoes to brighten flavors. Garnish with chopped parsley or chives.

Serve hot. Spoon the skillet into bowls, making sure each serving gets an egg. Add hot sauce or a dollop of sour cream if you like.