Add all Avocado Cilantro Sauce ingredients in blender and puree. Set aside until ready to use.
In a large skillet, cook chorizo until cooked through, breaking it up as it cooks.
Once cooked, remove chorizo from pan, leaving a tablespoon or two of the grease.
Add additional tablespoon of olive oil and over medium-high heat, add onion, bell peppers, and sweet potatoes.
Cook until sweet potatoes have cooked through, about 15 minutes, stirring frequently.
While the veggies are cooking, prepare your eggs in a different pan to your liking.
Once sweet potatoes are cooked, stir in kale, cooking another 1-2 minutes until it has softened.
Serve hash topped with eggs and avocado cilantro sauce.