Cut the baby potatoes in half. Cut the onion and bell peppers in a large dice. Add the potatoes, onion, and peppers to a large cast-iron skillet. Add the oil, paprika, salt, and pepper and toss to coat. Bake for 35 minutes, stirring after 20 minutes. The potatoes should be tender, golden brown and crispy around the edges.
Meanwhile, cook the chorizo in a medium skillet over medium heat until cooked through, approx. 8-10 minutes. Break apart the chorizo as it cooks. Transfer the chorizo to a paper towel-lined plate and set aside.
In a separate skillet, fry eggs to desired doneness. Season with salt and pepper.
When potatoes are ready, add the chorizo and stir to combine. Top the potato mixture with the fried eggs. Garnish with various toppings. Serve.