Egg and Potato Breakfast Skillet

1.Heat the olive oil in a large skillet over medium heat.

2.Add the diced potatoes to the skillet and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown and tender.

3.Add the diced onion and bell pepper to the skillet. Sauté for another 5 minutes until the vegetables are softened.

4.Stir in the minced garlic, paprika, and dried oregano. Cook for an additional 1-2 minutes until fragrant.

5.Make four small wells in the potato mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.

6.Sprinkle the shredded cheddar cheese over the eggs and cover the skillet again for 1-2 minutes until the cheese is melted.

7.Remove from heat and garnish with fresh parsley before serving.