Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add hash browns and season with 1/4 teaspoon each salt and black pepper. Pat hash browns into an even layer to cover bottom of skillet. Cook, without stirring, until bottom and edges of hash browns are golden brown, about 8 minutes.
Carefully invert hash browns onto a large plate. Add 1 tablespoon oil to skillet and carefully slide hash browns back into skillet. Cook until other side is crisp and golden brown, 6 to 8 minutes. Remove hash browns from skillet; cut into wedges and cover to keep warm.
Meanwhile, heat remaining 1 tablespoon oil in skillet over medium heat. Add bell pepper and onion blend and jalapeño. Sprinkle with ras el hanout and remaining 1/4 teaspoon each salt and black pepper. Cook, stirring frequently, until tender and lightly browned, about 5 minutes.
Stir in tomatoes and water. Cook, using a fork to mash any large tomato chunks, until simmering, 3 to 4 minutes.
Make 4 indentations in tomato mixture using a measuring cup or spoon. Crack 1 egg into each indentation. Cook, covered, until eggs are set, about 5 minutes for runny yolks, 7 minutes for soft-set, or 9 minutes for hard-cooked yolks. Garnish with cilantro and additional black pepper. Serve with hash brown wedges.
