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Heat a skillet over medium to high heat with a little oil or butter.
Add ½ of a diced red onion, 1 diced sweet potato, 2 tbsp maple syrup, 1 tsp chili powder, and ½ a tsp of salt to the skillet. Stir to coat everything in the seasonings.
Once the onions have softened (about 2-3 minutes), drop the heat to medium and add 1 pound of chorizo to the pan. Break it up with a spatula or utensil of choice and stir periodically to cook through, about 10 minutes.
Once the chorizo is done, add in ½ of a diced green bell pepper, cover, and continue to cook until the potatoes are done. This should take another 5-10 minutes.
After the potatoes are done, make 4 wells in the chorizo potato hash mixture to expose the bottom of the skillet, at roughly 12 o'clock, 3, 6, and 9.
Crack an egg (4 eggs total) into each well and cook uncovered until the eggs are cooked to your liking. For runny yolks, this is 3-5 minutes and set yolks is 5-7 minutes.
Remove from heat and serve as is or split into 4 servings for meal prep.