In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the diced potatoes, season with salt and pepper, and cook until golden brown and tender, about 10-12 minutes. Stir occasionally.

Add Vegetables

Add the diced onion and red bell pepper to the skillet with the potatoes. Cook for an additional 5 minutes until the vegetables are softened.

Add Harissa

Stir in the harissa and mix well. Cook for another 2-3 minutes. Remove the hash from the skillet and set aside.

Cook the Steak

In the same skillet, add the remaining olive oil and increase the heat to high. Add the marinated steak and sear for 3-4 minutes on each side for medium-rare (cook longer if desired). Remove from the skillet and let rest for a few minutes.

Fry the Eggs

In the same skillet, crack the eggs and fry until the whites are set but the yolks are still runny, about 2-3 minutes.

Serve

Slice the steak and serve it alongside the harissa hash. Top each plate with a fried egg, a drizzle of chimichurri sauce, and a sprinkle of fresh parsley.