Corned Beef Hash and Eggs

Preheat oven to 400°. In a large ovenproof skillet over medium heat, heat oil. Add onion and bell pepper and cook until softened, 5 minutes, then add potatoes, oregano, salt and pepper. Cook until potatoes are golden and easily pierced with a fork, another 15 to 20 minutes. Add corned beef and cook until crispy, 5 minutes.  Make 6 wells in hash, then crack an egg into each well. Season the eggs with salt and pepper. Transfer skillet to oven and bake until whites are just set, 8 minutes.