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

2. Add diced potatoes and cook undisturbed for 5–7 minutes until a golden crust forms.

3. Stir potatoes and cook another 5–7 minutes until almost tender.

4. Add onion, red bell pepper, and mushrooms. Sauté until softened and golden.

5. Push vegetables to the side and add sausage. Cook and crumble until browned.

6. Stir everything together and flatten the mixture in the pan.

7. Create 4 wells and crack an egg into each.

8. Cover with a lid and cook on low until egg whites are set, about 5 minutes.

9. Sprinkle with paprika, salt, pepper, and fresh parsley before serving.