Gather all your ingredients on the counter.

Chop the onion and bell pepper finely while dicing the potato into small cubes.

Heat oil or butter in a large skillet over medium heat.

Add the chopped onion and bell pepper, stirring until soft and fragrant, about 5 minutes.

Toss in the canned corned beef, breaking it apart with a spatula.

Add the diced potato next, mixing everything well.

Cook for about 10 minutes until heated through.

Sprinkle in salt, pepper, and paprika to taste.

Continue cooking until the potatoes are fork-tender and slightly crispy on the edges, about another 5-7 minutes.

Create small wells in the mixture and crack an egg into each one.

Cover the skillet and let them cook until whites are set but yolks remain runny, about 3-4 minutes.

Gently slide portions onto plates and garnish with fresh herbs if desired.