Potato, Pepper and Chorizo Hash with Fried Eggs

Replace it for dinner by serving it for breakfast! You'll have a great appetite with this delicious hash potato with pepper and chorizo recipe with fried eggs. The easiest way to put eggs in a frying pan in one piece? Transfer them one at a time to a small teacup, then tilt the cup to gently lay them out on top of the hash.
Put the potatoes in a saucepan, cover 1 inch with water, add 1/2 tsp of salt, and bring to a boil. Reduce heat and simmer until tender, 5-7 minutes. Drain the water.Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, about 3 minutes. Add the bell pepper and chorizo and cook, stirring frequently, until the pepper is tender, 3 to 5 minutes. Add the potatoes, season with salt and cook, stirring occasionally, until the potatoes start to brown, about 5 minutes.Press lightly on the mixture to make a flatbread. Reduce the heat to medium and continue cooking until golden brown on the bottom, 5-7 minutes.Preheat the grill to high heat. Carefully break the eggs into a potato sponge cake, then place the pan under the grill and cook until the whites are set, about 2 minutes. Sprinkle with cilantro and serve.