Start with the Chorizo: Place a large, heavy-based frying pan or cast-iron skillet over a medium heat. Add the crumbled or diced chorizo and cook for 5-7 minutes, stirring occasionally, until it's crispy and has released its vibrant red oil. Remove the chorizo with a slotted spoon and set it aside, leaving the oil in the pan.

Sauté the Aromatics: Add the olive oil to the pan if needed (there should be a good tablespoon of fat from the chorizo). Add the chopped red onion and bell pepper. Sauté for 6-8 minutes, until softened and lightly caramelised around the edges. Add the minced garlic and cook for another minute until fragrant.

Cook the Sweet Potatoes: Add the diced sweet potatoes to the pan. Stir to coat them in the oil and spices from the onions. Season with the smoked paprika, cumin, oregano, salt, and pepper. Stir well to ensure everything is evenly coated.

Crisp the Potatoes: Spread the potatoes in an even layer. This is important for getting them crispy. Let them cook, undisturbed, for 5-6 minutes. I find that resisting the urge to stir constantly is the secret to a good crust. After they've browned on one side, give them a good stir and continue cooking for another 8-10 minutes, stirring every few minutes, until tender and crisped in places.

Combine Everything: Return the cooked chorizo to the pan and stir it through the sweet potato mixture. Let it heat through for a minute or two.

Add the Eggs: Using the back of a spoon, make four small wells in the hash. Carefully crack an egg into each well.

Cook the Eggs: Reduce the heat to low, cover the pan with a lid (or a large baking tray if you don't have a lid), and cook for 4-6 minutes. This will steam the tops of the eggs. Cook until the whites are set but the yolks are still runny, or to your preferred doneness.

Garnish and Serve: Remove the pan from the heat. Season the eggs with a little salt and pepper. Scatter the fresh coriander or parsley over the top and serve immediately, straight from the pan.