In a large nonstick skillet over medium-high heat, break up chorizo into small pieces with a wooden spoon and cook through, about 7 minutes. Transfer to a paper towel lined plate and set aside.

In the same pan, add the chopped onion and peppers and season with salt pepper, and red pepper flakes. Cook 5-7 mins or until soft, add in the garlic and let cook for another 1 minute or until garlic is fragrant. Add the spiralized sweet potato and cook until noodles are al dente, about 7 minutes. Add the cooked chorizo back into the pan and toss to combine. Remove from heat.

While sweet potato noodles cook, place a large skillet over medium-high heat. Once heated, add the eggs and fry to cook until over easy.

Divide the sweet potato and chorizo mixture evenly onto four plates. Top each with an egg, avocado slices, cotija cheese and a pinch of cilantro. Add the hot sauce, if desired. Serve.