In a large, oven-safe skillet over medium-high heat, cook the breakfast sausage until browned and cooked through, breaking it into crumbles. Transfer to a plate and set aside.

If skillet looks dry, add olive oil. Add onion, bell peppers, and potatoes; sauté for 8–10 minutes, stirring occasionally, until potatoes are tender and vegetables begin to caramelize.

Stir in garlic, smoked paprika, chili powder (if using), salt, and pepper. Cook for another 1–2 minutes, until fragrant.

Return the cooked sausage to the skillet and mix everything together evenly.

Using a spoon, create six little wells in the skillet mixture. Crack one egg into each well.

Reduce heat to low, cover the skillet, and cook for 6–8 minutes, or until eggs are set to your liking.

Sprinkle shredded cheddar cheese over the top, cover again, and allow cheese to melt, about 1–2 minutes.

Remove from heat, garnish with chopped chives or parsley, and serve straight from the skillet.