In a pan over low heat add Olive Oil (2 tablespoon), Onion (1), Scallion (2), Red Bell Pepper (1/2), Yellow Bell Pepper (1/2), Fresh Thyme (2 sprig), Freshly Ground Black Pepper (1/4 teaspoon) and Salt (1/4 teaspoon). Let it cook for 3 minutes.
Add in the Hot Smoked Paprika (1/4 teaspoon) and give it a quick mix.
Add in the Russet Potato (1) and Sweet Potato (1) and give it a quick stir. Put the lid on and cook for about 10 minutes.
Mix in the Turkey (2 cup) and stir well. Place the lid back on and cook for another 10 minutes.
Top with Fresh Parsley (1 tablespoon). Make four holes and crack an Egg (4) in each hole. Season with Freshly Ground Black Pepper (1/4 teaspoon) and Salt (1/4 teaspoon). Place the lid back on cook for another few minutes, until the eggs are cooked through or until reached desired doneness. Serve warm.