Preheat the oven to 220°C. Line two baking sheets with parchment paper to prevent any sticking during roasting.

Combine the diced potatoes, sliced sausages, chopped red bell peppers, and chopped onion on a large baking sheet.

Drizzle the mixture with olive or avocado oil. Sprinkle with paprika, onion powder, garlic powder, sea salt, and black pepper. Toss thoroughly.

Spread the seasoned mixture out evenly on the baking sheets. Transfer half to the second sheet for optimal roasting. Place both sheets in the oven and roast for 40–45 minutes.

Crack the eggs into a bowl and season them with salt and pepper. Whisk until smooth. Heat 2 tablespoons of oil in a skillet, then pour in the eggs. Scramble gently until just set.

Divide the roasted sausage and vegetable mixture evenly among four bowls. Top each serving with scrambled eggs, a generous handful of shredded cheese, and sprinkle with chopped chives.