Prepare the Pork: Add a generous dollop of oil to a pan, then add the diced pork goulash and fry until brown. Season with smoked paprika, ground cumin, salt, and black pepper.
Add Vegetables: Add the diced bell pepper and chopped onion to the pan and sauté until they are soft and fragrant.
Bake the Hash: Transfer the cooked pork and vegetable mixture to a baking tray. Create small wells in the mixture and break in the eggs. Crumble some feta cheese over the mixture, and add dollops of creamed cheese. Drizzle with chilli oil. Bake for 10 minutes or until the eggs reach your desired consistency.
Serve: Once the hash is done, serve with dollops of sun-dried tomato paste, a sprinkle of chilli flakes, fresh dill, and fresh parsley or cilantro.
