Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.

Add the diced sweet potatoes and spread them in a single layer. Let them cook undisturbed for about 5 minutes to get those crispy edges.

Stir the sweet potatoes and cook for another 5-7 minutes until they're tender and golden brown.

Push the sweet potatoes to the side and add the remaining olive oil to the empty space in your skillet.

Toss in the bell peppers and onions. Sauté for about 3-4 minutes until they soften.

Mix everything together and season with paprika, garlic powder, salt, and pepper. Stir well so every piece gets coated with those delicious spices.

Make four small wells in the hash and crack an egg into each one. You can also scramble them separately if that's easier.

Cover the skillet and let the eggs cook for 3-5 minutes until the whites are set but the yolks are still runny. Adjust cooking time based on how you like your eggs.

Remove from heat and sprinkle with fresh herbs. Serve immediately and enjoy every bite.