Step 1

Add the chorizo, onions, bell pepper, red pepper flakes, and 1/2 teaspoon chili powder to a large nonstick skillet over medium heat; sprinkle with some salt and pepper. Cook until the vegetables have softened and the chorizo is fully cooked. Set aside.

Step 2

In the same skillet, add some olive oil, the sweet potatoes, some salt and pepper, and the remaining 1/2 teaspoon chili powder and cook until softened and lightly browned. Add the cooked potatoes to the reserved chorizo and vegetables.

Step 3

Combine the cooked chorizo, vegetables, and sweet potatoes in the Glass 3 Qt Baking Dish with Lid. At this point you can let it cool and store in the refrigerator if finishing the following day.

Step 4

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

Step 5

Sprinkle the top of the hash with some fresh herbs, such as chives, and serve.