Heat the olive oil in a skillet over medium heat on the stove.

Add the turnips and brussels sprouts to the heated skillet. Cook until browned and beginning to soften, stirring frequently.

Place the asparagus and onion in the skillet. Sauté several more minutes until they begin to soften.

Add the minced garlic, paprika, chili powder, and salt and pepper to the skillet. Sauté another 30 seconds.

Create four holes in the hash mixture so that the bottom of the pan is visible.

Crack an egg into each of the four holes. Top the egg with salt and pepper to taste.

Cook until the eggs are done to your liking and the whites are cooked through.