Start the skillet: Set a 12-inch skillet with a lid over medium heat and add the olive oil.

Put the potatoes into the skillet and sprinkle them with about 1/2 teaspoon of the salt.

Pour 1/4 cup water into the skillet, cover, and cook for 4 to 5 minutes, until the potatoes are starting to soften.

Uncover the skillet and let the water cook away for about 1 minute.

Spread the potatoes into a single layer in the skillet and cook for 4 minutes, turning once, until they have golden brown spots.

Add the chopped onion to the skillet and cook for 3 minutes, stirring now and then, until the onion softens.

Add the sliced garlic and smoked paprika to the skillet and stir for 30 seconds, just until fragrant.

Put the roasted red peppers and olives into the skillet and stir them through the potatoes and onion.

Cook the skillet mixture for 1 to 2 minutes, until the peppers and olives are hot.

Add the sardines: Lower the heat to medium-low. Put the sardine pieces into the skillet and fold them in gently so they warm through but still stay in visible pieces.

Use the back of a spoon to make 4 shallow spaces in the mixture for the eggs.

Cook the eggs: Crack 1 egg into each space in the skillet. Sprinkle the eggs with the remaining 1/2 teaspoon salt and the black pepper.