In a large cast iron skillet over med-high heat add two (2) tablespoons of extra virgin olive oil, when the oil is hot add seasoned ground beef and brown. Drain off excess grease and spoon into a bowl.

Wipe skillet clean and add two (2) tablespoons of EVOO and two (2) tablespoons of unsalted butter, when oil/butter is hot add cubed potatoes and season with freshly ground black pepper and sea salt. Brown potatoes and then turn flame to low and add the diced onions, cover skillet with a lid and allow the potatoes to cook through until the tines of a fork can easily pierce them. Potatoes should cook through in 15 - 20 minutes. Toss in diced sweet red pepper during the last three (3) minutes.

When potatoes are finished cooking add the browned ground beef and chopped flat-leaf parsley toss.

In a separate skillet add two (2) tablespoons of EVOO and when the oil is hot add 5 - 6 eggs, season eggs with freshly cracked black pepper and sea salt, fry eggs to your liking. Using a rubber spatula slide eggs onto the potatoes and ground beef mixture and top with shredded cheese and a bit more flat-leaf parsley.

Serve.