Preheat your oven to 475°F (250°C). Wash and cut the Yukon Gold potatoes into 1/2-inch cubes. Place them in a large mixing bowl.

Toss the cubed potatoes with extra virgin olive oil, sea salt, and black pepper. Spread them on a baking tray and roast for about 20 minutes, stirring halfway through.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, stirring for about 3 minutes until softened.

Stir in the sweet smoked paprika and diced tomatoes with their juices, then season and let simmer on low heat for about 5 minutes.

Transfer the roasted potatoes to the skillet and gently combine with the tomato mixture.

Create wells in the potato mixture and crack the eggs into each. Cover the skillet and cook for 4–6 minutes until eggs are done to your liking.

Season the eggs with more sea salt and black pepper, sprinkle with freshly chopped chives, and serve.