Step 1

Add chorizo, diced onions, diced bell peppers, red pepper flakes, and 1/2 teaspoon chili powder to a large nonstick skillet; heat over medium heat. Sprinkle with salt and pepper and cook vegetables until they've softened and chorizo is cooked. Set aside.

Step 2

Using the same skillet add olive oil, sweet potatoes, salt, pepper, and the remaining 1/2 teaspoon chili powder. Cook until potatoes are softened and lightly browned. Add cooked potatoes to the chorizo-vegetables mix and combine; let cool for at least 1 hour.

Step 3

Preheat oven to 375˚F. Make small divots in the hash mixture and crack the eggs on top; sprinkle the eggs with additional salt and pepper if preferred. Bake hash until the egg whites are set and the yolks are still runny, about 15 minutes.