Huevos Rotos

4+ tablespoons olive oil (you could also use bacon fat or clarified butter)
2 teaspoons smoked paprika
1/2 teaspoon red-pepper flakes 
Salt and black pepper
2 pounds red potatoes, cut into 1-inch pieces 
1 medium onion, chopped
4 garlic cloves, chopped
4 eggs

1. Cook the potatoes in salted boiling water until tender but not mushy. Drain and cool.
2. Heat 2-3 tablespoons olive oil in a large cast iron skillet over medium heat. Add the onions and cook until lightly browned, about 7 minutes. Add the garlic and cook another 2 minutes until garlic is lightly browned. Remove onions and garlic with a slotted spoon into a bowl and set aside.
3. Add 2-3 more tablespoons olive oil to the pan. Add the potatoes and sprinkle with the paprika, pepper flakes, some black pepper, and additional salt. Toss and cook the potatoes until nicely browned, about 10 minutes. Add the onions and garlic back to the pan and toss with the potatoes.
4. Crack the eggs into the pan and turn heat to low. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes. If after 6 minutes the whites are still runny, add a couple teaspoons of water to the pan and cover again, to steam the eggs. Serve immediately. Traditionally you break the yolks before serving.