Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, cut the potatoes (peeled) into rounds that are 1 cm thick (a little over a 1/4 inch)

Add the sliced potatoes into the hot fry pan, mix them around so they're all coated in the olive oil, then mix every 4 minutes so they all evenly fry

In the meantime, thinly slice the onion, thinly slice the green bell pepper, and thinly slice the cloves of garlic, then fill a sauce pan with some water, you want a 3 inch depth (8 cm), add in the white wine vinegar and heat with a high heat

After cooking the potatoes for 20 to 25 minutes and they're lightly golden fried and cooked through, remove them from the pan and set aside

Now using the same pan lower the fire to a low-medium heat, then add in the sliced onion, bell pepper, and garlic, mix together, then mix every 2 minutes so everything evenly sautes

While the vegetables are cooking, move back to the sauce pan, once the water comes to a boil, lower the fire to a low-medium heat, you want a simmer

Crack the eggs one at a time into a fine sieve, this is to remove any runny whites, then transfer them into individual bowls

Using a whisk, create a whirlpool in the sauce pan, then gently add in one of the eggs, poach the egg for 3 to 4 minutes or until the whites are set but you still have creamy yolks, transfer the poached eggs into a dish with paper towels as you finish each one

After cooking the vegetables for about 10 to 12 minutes and they're lightly sauteed, add the fried potatoes back into the pan, season everything with sea salt & black pepper and gently mix together

Transfer the potatoes into serving dishes, then top each one off with a poached egg, season the egg with sea salt & black pepper and garnish with fresh parsley, enjoy!