In a very large covered skillet, saute the potatoes and sweet potatoes in the olive oil over medium-low heat for 20 to 30 minutes, until all the potatoes are tender. Stir the potatoes occasionally to keep them from sticking to the pan. Season with salt, pepper, and paprika.

While the potatoes are cooking, add 2 tablespoons of water to a separate skillet. Place the leeks in the pan and steam them (covered) for about 5 minutes, until just tender. Add the kale and cook with the top on for another minute. Remove the top and cook for another 30 seconds to evaporate most of the water.

Remove the leeks and kale from the pan. Fry the eggs one or two at a time in the same pan over medium heat. Over easy eggs take about a minute, or you can cook them longer for firm yolks. (Note: If your crowd has big appetites, you may want to make 2 eggs per person.)

When the potatoes are done cooking, place the leeks, kale, and eggs on top of them in the skillet. Re-heat everything briefly if needed, and serve immediately while everything is warm.