Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Pat the sweet potatoes dry with paper towels. In a bowl, combine the sour cream and cilantro sauce; season with salt and pepper.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared sweet potatoes and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened.

Using a spoon, create wells for the eggs in the center of the skillet. Crack an egg into each well; season with salt and pepper. Evenly top with the cheddar and monterey jack. Loosely cover the pan with foil and cook 5 to 7 minutes, or until the eggs are cooked to your desired degree of doneness and the chorizo is cooked through. Turn off the heat. Serve the finished skillet drizzled with the cilantro sour cream. Garnish with the crispy onions. Enjoy!