Heat 1 Tbsp olive oil in a large skillet over medium heat. Add diced sweet potato, season with salt, pepper, smoked paprika, ground cumin, and chili powder. Cook, stirring occasionally, for about 10–12 minutes, until tender and just starting to brown.

Push sweet potatoes to one side, add the remaining oil and sauté onion and bell peppers for 5 minutes, until softened.

Stir in garlic and cook for another minute until fragrant.

Add the black beans, gently stir to combine, and cook for 2–3 minutes until beans are warmed through. Adjust seasoning with salt and pepper.

Make four wells in the hash; crack one egg into each well, cover the skillet, and cook for 4–6 minutes, or until eggs reach your desired doneness.

Remove from heat and sprinkle with chopped cilantro.

Serve bowls topped with avocado slices, a squeeze of lime, and hot sauce if desired.