Preheat a non-stick skillet over medium heat. Add 2-3 tbsp avocado oil and sweet potato. Cover pan with lid and cook 5-6 min. Toss potatoes, cover with lid and cook an additional 5-6 minutes. Repeat until sweet potatoes are fork-tender and slightly crispy.
Add red pepper, shallot, zucchini and chorizo. Sauté 5-6 minutes until vegetables have slightly softened.
If using a smaller pan, set half of the hash mixture aside to make room for the kale. Add kale to the pan along with 1-2 tbsp of water and quickly cover with a lid (this will help wilt the kale so that it can be easily tossed). Toss everything together until kale is soft. Add to the rest of the hash and set aside until ready to use.
When ready to use, add a small amount of compliant cooking fat to a non-stick skillet set over medium heat. Add 1 cup hash mixture. Crack eggs individually into a ramekin. Use a spatula to create a well in the hash and carefully pour the egg into the empty space in the pan. Repeat with each egg.
Cover with a lid and cook until eggs have reached desired doneness. Transfer hash to a serving plate and enjoy with hot sauce or your favourite condiments.