Heat olive oil in a large cast-iron skillet over medium-high heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and cook for one more minute until fragrant.

Add the diced sweet potatoes to the skillet. Stir to combine, then spread into an even layer. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and nicely browned. Don't stir too often to allow them to get crispy.

Sprinkle the smoked paprika, cumin, salt, and pepper over the hash. Stir well to combine everything.

Using a spoon, create four wells in the hash. Crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your preference.

Remove from heat and garnish with fresh parsley, sliced avocado, and a dash of hot sauce if desired. Serve immediately.