Mix Hungarian paprika and sumac, set aside.
Preheat oven to 425 degrees.
Combine cubed potatoes, carrots, and onions with avocado oil, salt, and pepper making sure to coat well. Spread out on a large baking sheet, use parchment paper or a silicone mat to prevent sticking and make clean up easier.
Sprinkle half the sumac and paprika mixture on the potatoes.
Put baking sheet with root veggie mixture into the oven. Set timer for 30 minutes, stir halfway through cooking.
Add the rest of the sumac and paprika mixture along with salt and pepper to a skillet, then add the bacon to the same skillet, cooking over medium heat for 2-3 minutes. Next add ground beef, stirring and cooking until completely cooked through, stir and keep warm.
Whisk eggs, add salt and pepper in a medium bowl till well combined.
In a separate oiled pan, cook eggs until done but not dry.
Construct bowl in this order, potato mixture on the bottom as a base, beef and bacon mixture, eggs, avocado, tomatoes, capers on top.
If desired, sprinkle with additional Hungarian paprika, salt, and pepper.