Dice potatoes into ½-inch cubes. Cook in a large cast-iron skillet over medium-high heat with olive oil. Don't stir for 5 minutes to build a crust. Stir and repeat until golden all over, about 15 minutes total. Season with salt and paprika. Remove to a plate.
Add ground beef (as chorizo substitute) seasoned with cumin, paprika, and chili powder to the pan. Cook until browned and crispy, breaking into small crumbles. Season with salt.
Return potatoes to the pan. Add diced bell pepper and onion. Cook 4 minutes until softened. Combine everything well.
Make 4 wells. Crack eggs in. Cover and cook 4–6 minutes to your preference.