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Heat oil in large skillet on medium heat. Add potatoes and shallots; cook and stir 8 to 10 minutes or until potatoes are golden brown. Add bell pepper and garlic; cook and stir 5 minutes. Add tomatoes, sugar, paprika, marjoram, sea salt and fennel seed; cook and stir 12 to 14 minutes or until potatoes are tender.
Make 6 indentations with back of wooden spoon in potato mixture. Break an egg into each indentation. Reduce heat to low; cover and cook 6 to 8 minutes or just until eggs are set.