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Heat 2 tablespoons oil in a large skillet over medium heat. Add the potatoes, onion, bell pepper, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 10 to 12 minutes.
Meanwhile, heat the remaining tablespoon oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook to desired doneness, 2 to 4 minutes for slightly runny yolks.
Toss the potato mixture with the hot sauce (if using). Fold in the parsley and serve with the eggs.