Preheat the oven to 350 degrees.

In a 10 inch nonstick skillet or a cast iron skillet, heat the oil until shimmering. Add the potatoes, season with salt and pepper. Cook, covered, on low heat for about 5 minutes, until the potatoes soften a bit, stirring every 2 minutes.

Add the onion and bell pepper. Season with salt and pepper. Mix until combined with the potatoes. Cover the skillet and continue cooking on low for another 5-7 minutes, until the onions and the bell pepper are softened, stirring every 2 minutes.

Uncover the skillet, increase heat to medium high and cook until the potatoes are as golden as you like.

Meanwhile, when the oven has preheated, pour 1 Tablespoon of water into each muffin tin. Crack an egg into each and cook in the preheated oven for 10-15 minutes, depending on how you like the eggs to be cooked.

Take the eggs out of the oven, allow to cool for about 3 minutes and then scoop out the eggs with a slotted spoon or a thin, flexible spatula. Place the eggs on a paper towel to drain from the excess water. Season the eggs with salt and pepper.

Serve the hash garnished with the fresh herbs along with the poached eggs.