Let's cook.
Heat olive oil in a large non-stick skillet over medium-high heat. Add the chorizo, breaking it up with a spoon, and cook for 5-7 minutes until browned and cooked through. Remove chorizo from the skillet with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
Add diced sweet potato to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and slightly caramelized.
Stir in the diced red onion, ground cumin, and aji amarillo paste (if using). Cook for another 3-4 minutes until the onion softens.
Return the cooked chorizo to the skillet with the sweet potato mixture. Stir to combine and heat through for 1-2 minutes.
Make two small wells in the hash mixture. Crack one egg into each well. Season the eggs with salt and pepper.
Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
Serve immediately, directly from the skillet or divided onto plates.
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