Prep all ingredients before cooking.
Heat a 12" nonstick pan over medium heat.
Once the pan is hot, add 1 Tbsp olive oil and red onions. Cook for 2 minutes.
Add minced garlic, and cook for 2 minutes.
Stir in the diced bell peppers and let it cook for 3 minutes, stirring occasionally.
Increase heat to medium-high.
Add shredded sweet potato, paprika, chili powder, 1/4 tsp salt, and 1/8 tsp pepper. Mix the ingredients together, then cook the hash for 10-12 minutes, stirring every couple of minutes.
Once the hash has softened and slightly browned, scoop the mixture into 4 separate plates.
Lower the heat to medium-low.
Add 1 Tbsp olive oil and tilt the pan until evenly coated.
Crack 1 egg into each corner of the pan. Sprinkle the red pepper flakes and a dash of salt and pepper over the eggs. Let them cook for about 4 minutes.