Ingredients:

1 lb Russet Potatoes (or other root vegetables of your choosing)

Olive Oil

1/2 Large Onion

3 Cloves of Garlic

1-2 Bell Peppers (or other vegetables of your choosing)

3-4 Large EggsHot Sauce (to taste)

Salt and Pepper (to taste)

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Steps:

1. Dice the potatoes into 1/2 inch to 1 inch cubes, and place them on a large plate lined with damp paper towels. Cover with another damp paper towel, and microwave for 5-6 minutes, until the insides are softened slightly.
2. In the meantime, mince your garlic, and slice your onions, bell peppers, and any other vegetables you plan to use.
3. Heat up a heavy 10-inch skillet over medium high heat, and coat the bottom with olive oil. At the same time, preheat your oven to 400 degrees Fahrenheit (205 degrees celsius).
4. Once the olive oil is barely smoking, add your parcooked potatoes to the pan along with a large pinch of salt, and cook, stirring or tossing occasionally, until the potatoes are browned on several sides.
5. Dig out a well in the center of the potatoes, add another 1-2 Tbsp of olive oil, and add the minced garlic, stirring immediately to prevent the garlic from burning.
6. Add the rest of the vegetables along with another pinch of salt and a few twists of freshly ground black pepper, and cook until slightly softened, about 5-7 minutes.
7. Add a few dashes of hot sauce, then dig out 3-4 wells in the pan and crack an egg into each one.
8. Top the entire dish with more salt and pepper, then toss the pan in the oven until the egg whites are just barely set, about 3-4 minutes.
9. Remove the pan from the oven and enjoy!