Start a large skillet with a little bit of olive oil, salt, and pepper on medium heat and toss in your thinly sliced potatoes. While those begin to cook, in a separate pan sear off a nice filet of steak on medium-high heat for 2-3 minutes and then flip and repeat. Depending on how you like your steak, you may need to repeat this step again to get a more medium to well done consistency but if you're like me, medium will do just fine and 2-3 minutes on each side should give you that.

As your potatoes begin to crisp, and your steak makes its way to its finishing point of cooking, add in your thinly sliced bell peppers to your potato mixture and keep sautéing. Remove the steaks from the other skillet and set aside (remember, they will cook ever so slightly while cooling).

In the same skillet as the steaks, keep it on medium heat and (add a little more olive oil if there is no residual steak fat) add 2 large eggs keeping them separate. We want to fry these eggs slowly so the albumen (white part) cooks and hardens but the yolk stays liquid. Too hot of heat can harden the yolk which is a shame for this dish which so much appreciates good yolk. When the eggs go down, cover the skillet with a lid so the steam gently cooks the tops of the eggs.

Lay down your steaks on a plate, add your potatoes and peppers which should be thoroughly cooked at this point, and top the steak with your gently cooked egg. Enjoy!