Dice the sweet potatoes, red bell pepper, and yellow onion into small, even pieces. Mince the garlic.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the diced bell pepper and cook for another 3-4 minutes until slightly tender.

Stir in the minced garlic and cook for about a minute until fragrant.

Add the diced sweet potatoes to the skillet. Season with smoked paprika, cumin, salt, and pepper. Stir well.

Cover the skillet and cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally.

Make four small wells in the hash. Crack an egg into each well.

Cover the skillet again and cook for about 5-7 minutes, or until the egg whites are set and yolks are cooked to your liking.

Garnish with fresh parsley and serve hot.