Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they begin to soften and brown (about 10 minutes).
Add the sausage to the skillet. Cook until browned and fully cooked, breaking it into pieces if using ground sausage.
Stir in the onion, red bell pepper, and green bell pepper. Cook for another 5 minutes or until the vegetables are tender.
Season the mixture with salt and pepper to taste.
Make four small wells in the mixture and crack an egg into each. Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs are cooked to your desired doneness.
Sprinkle shredded cheddar cheese over the top and let it melt before removing the skillet from the heat.
Garnish with fresh parsley if desired, and serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 350 kcal per serving | Servings: 4
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I think this is the tastiest version of this stew I’ve ever made; it’s so good!