Cut the kielbasa in moon shaped 1/2" pieces. Place on the bottom of a deep skillet. Then add the bag of frozen breakfast potatoes and 2 tablespoons of water. Cook with lid on, medium-high heat for 10 minutes, mixing once.
Then add in the diced bell peppers and onions along with the season salt, paprika, and pepper. Cook for additional 10 minutes with the lid off on medium heat, mixing occasionally.
Add in the parsley, then mix one last time, then make 4 "holes" in the potatoes allowing for a little bit of potato on the skillet. Reduce the heat to low, then place each egg in the hole and place the lid on the skillet. Cook for 5 minutes then remove the lid and cook for an additional 5 minutes in the oven at 425 degrees Fahrenheit to finish cooking the eggs. Remove from the oven, divide the skillet by 4 and serve immediately. Top with additional fresh parsley if desired.
Calories: 1119kcal | Carbohydrates: 188g | Protein: 45g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 655mg | Sodium: 1642mg | Potassium: 3384mg | Fiber: 19g | Sugar: 12g | Vitamin A: 6445IU | Vitamin C: 280mg | Calcium: 228mg | Iron: 14mg