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Preheat the oven to 400.
Toss sweet potato cubes in a bowl with the olive oil, salt and pepper, chili powder and cumin.
Spread them on a cookie sheet in a single layer. Roast for 25 minutes until they begin to soften.
Meanwhile, brown the onions and chorizo in a pan.
Stir in Gourmet Garden cilantro
Stir the potatoes into the pan with the onions and chorizo.
Top with poached egg