2 Tbsp extra-virgin olive oil
2 cups sliced onion
12 oz Red Dog Farm fingerling potatoes, cut in half lengthwise
2 garlic cloves, minced
1 1/4 tsp Spanish smoked paprika, divided
1/2 tsp salt, divided
1/2 tsp coarsely ground black pepper, divided
1 bunch Red Dog Farm collard greens
4 large eggs
1/4 cup (1 oz) shredded Gruyère cheese

Heat a large skillet over medium heat. Add oil to pan. Add onion; cook 8 minutes, stirring frequently.

Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add collards; cook 4 minutes, stirring constantly.

Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.