Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced potatoes, season with salt, and cook, stirring occasionally, for about 10–12 minutes, until golden and crispy. Transfer to a plate and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper, and sauté for 3–4 minutes until softened. Add the zucchini and cook for an additional 3 minutes, then stir in the garlic, smoked paprika, salt, and pepper. Cook for 1 more minute.

For sausage: Cook the sausage links separately or in the same skillet until browned, then slice and stir into the veggie mixture. For eggs: Create 4 small wells in the veggie mixture and crack an egg into each well. Cover and cook until the eggs are set to your liking.

Return the cooked potatoes to the skillet and stir everything gently to combine. Adjust seasoning as needed.

Top with green onions or fresh parsley, and serve hot.