Preheat the oven to 375°
In a large cast iron skillet over medium heat, cook chorizo through. Set aside in a small bowl. Do not drain the skillet.
Wash and dice the sweet potatoes into ½ inch cubes. Add sweet potatoes to skillet and season with chili powder, cumin, onion powder, salt and pepper.
Cook for about 5 minutes. Add in diced bell pepper, onion, and jalapeno and continue to cook for another 10 minutes until the potatoes become slightly tender.
Add black beans and cooked chorizo to the skillet. Stir to combine.
With the back of a large spoon, create 5 wells in the hash. Crack one egg in each well and sprinkle with a pinch of salt. Sprinkle cheese over the whole skillet.
Place the skillet in the oven for about 10 minutes, or until the yolks are set to you liking.
Garnish with cotija cheese, hot sauce, cilantro, avocado, sour cream, and/or salsa. Serve immediately
