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In a large non-stick sauté pan over medium-high heat, heat 2 tablespoons oil until just shimmering. Sauté onions and bell peppers until softened.
Add the chorizo and continue cooking until warmed through, stirring occasionally. Add the spinach, red pepper flakes, a pinch of kosher salt and a couple of grinds of black pepper. Stir until the spinach wilts. Remove from heat.
Over medium-high heat, add 2 tablespoons of oil to the pan and swirl to coat. Add the frozen potatoes, press to flatten and cover the bottom of pan, cook 8-10 minutes until crisp on the bottom. Stir in the chorizo mixture and re-flatten to cover the bottom of the pan. Cook another 4-6 minutes to crisp up the bottom.
With a large spoon, make four egg size indentations in the potato mixture. Slowly crack one egg into each space so it doesn’t run out of the indentation. Cover and cook until the yolks are as you prefer. (4 minutes to slightly set…we like our yolk entirely cooked, which takes about 8 – 10 minutes.) Season to taste with salt and pepper.