Prep your ingredients. Dice the potatoes into small, even cubes so they cook quickly. Slice the onion and pepper into thin strips, and mince the garlic. This makes the cooking process smooth and fast.

Par-cook the potatoes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add potatoes with a pinch of salt and cook, stirring occasionally, until lightly browned and almost tender, about 8–10 minutes. Transfer to a plate.

Brown the sausage. In the same skillet, add the sausage. Cook over medium-high heat, breaking it into crumbles, until browned and cooked through, 5–7 minutes. If there’s excess fat, spoon off a little but leave some for flavor.

Sauté the aromatics. Add the remaining 1 tablespoon olive oil if needed. Stir in onion and bell pepper with a pinch of salt. Cook until softened and lightly caramelized, 6–8 minutes. Add garlic and cook 30 seconds until fragrant.

Boost the rustic flavors. Stir in tomato paste and cook 1 minute to caramelize. Add oregano and red pepper flakes. If using crushed or cherry tomatoes, add them now and simmer 3–4 minutes to thicken slightly.

Bring it together. Return the potatoes to the skillet. Toss everything so the potatoes soak up the sausage and tomato goodness. Taste and season with salt and black pepper. If you like, add a small splash of balsamic to brighten the flavors.

Make wells and add the eggs. Use a spoon to create 4–6 small wells in the hash. Crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook until whites are set and yolks are done to your liking, 5–8 minutes. For runny yolks, start checking at 5 minutes.

Finish with herbs and cheese. Sprinkle with chopped parsley or basil and a light shower of grated Parmesan or Pecorino. Add a final grind of black pepper.

Serve hot. Spoon a portion of sausage, potatoes, and veggies onto plates, making sure everyone gets an egg. Serve with crusty bread for dipping.