Step 1

Remove the casing from the chorizo and brown in a large skillet over medium heat, about 5-10 minutes. Drain grease and remove onto a plate.

Step 2

Rinse your skillet and wipe dry. Return to medium heat and add chopped bacon. Cook bacon until the edges start to brown (about 5 minutes), then add sweet potato and continue cooking another 10 minutes.

Step 3

Add salt, pepper, and cinnamon then add red bell pepper. Cook another 5-7 minutes until red bell pepper is soft and the sweet potatoes are cooked through. Add the chorizo back in and stir to combine.

Step 4

Make 4 "wells" or holes in the hash and crack 4 eggs, one in each well. Cover and cook until the whites are cooked.

Step 5

While the eggs are cooking, combine tomato and sour cream in a food processor to combine. Set aside.

Step 6

Once the whites of the egg are cooked, top with mozzarella and place lid back on top until the cheese is melted. Serve hot and top with avocado slices, green onions, and sour cream topping.