Step 1

Preheat the oven to 450°F. Line a baking sheet with parchment paper or aluminum foil (parchment paper works best).

Step 2

While the oven pre-heats you can scrub and dice your potatoes. Toss the potatoes with the olive oil and spread them in a single layer across the prepared baking sheet, sprinkle with the salt, and roast for 30-35 minutes.

Step 3

Heat the oil over medium high in a large skillet. Sprinkle the chicken with the salt and pepper to evenly coat, and brown in the oil.

Step 4

Add the onions and peppers. Reduce the heat a little and continue cooking until the onions and peppers are soft and the chicken is cooked through. Remove from the heat.

Step 5

In a separate pan or skillet cook the eggs to your liking. (Pictured are eggs poached over medium; you can scramble yours or fry them!).

Step 6

When the potatoes are done, add them to the large skillet with the chicken, onions, and peppers. Toss to combine.Cover with the cheese.Top with the cooked eggs, salsa, and sour cream. Garnish with the avocado and cilantro. Serve hot.