Heat olive oil in a large skillet over medium heat.

Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden brown and mostly cooked through.

Add onion, bell peppers, zucchini, and mushrooms to the skillet. Season with garlic powder, smoked paprika, salt, and pepper.

Cook for another 7-8 minutes, stirring occasionally, until vegetables are tender.

Make 4 small wells in the vegetable mixture and crack an egg into each well.

Cover the skillet with a lid and cook for 4-6 minutes, or until eggs are set to your desired doneness.

Remove from heat, sprinkle with chopped parsley, and serve warm.