Microwave the diced sweet potatoes in a microwave-safe bowl with a splash of water for 3–4 minutes until just tender. Drain excess water.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the sausage and cook for 5–6 minutes until browned. Remove and set aside.

In the same skillet, add more oil if needed, and sauté chopped onion and bell pepper for 3–4 minutes until softened.

Add par-cooked sweet potatoes, smoked paprika, cumin, garlic powder, salt, and pepper. Spread into an even layer and cook undisturbed for 2–3 minutes, then stir occasionally until crisp-tender, about 6–8 minutes.

Return the browned sausage to the skillet and stir everything to combine. Adjust seasoning and add red pepper flakes if desired.

Create wells in the mixture and crack eggs into each well. Cover and cook for 4–6 minutes until whites are set and yolks are desired doneness.

Remove from heat and top with green onions, cilantro, avocado, or hot sauce before serving hot.