1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
2. Add the olive oil to the skillet. Toss in the diced potatoes, spreading them in an even layer. Cook for about 10 minutes, stirring occasionally, until they begin to brown.
3. Stir in the bell pepper, onion, and garlic. Cook for an additional 5 minutes, or until the vegetables are tender and the potatoes are golden brown.
4. Season with salt and pepper. Sprinkle the shredded cheese over the top, allowing it to melt into the hot mixture.
5. Using a spoon, make four small wells in the potato mixture. Crack an egg into each well. Cover the skillet and cook for 3-4 minutes, or until the egg whites are set but the yolks remain runny.
6. Sprinkle the cooked bacon over the top and garnish with fresh parsley. Serve immediately.

My favorite part of this dish is cracking the eggs into the skillet. It reminds me of my abuela teaching me to crack eggs one-handed without making a mess — a skill that took a lot of practice and patience!