Brown soy chorizo in cast iron skillet over medium to medium-high heat until crispy about 2-3 minutes. Set aside on a plate.
Add oil to skillet and saute sweet potatoes, red onion, and jalapeno. Season well with sea salt & fresh pepper. Cook until onion and jalapeno are soft and potatoes are getting well-browned and crispy about 5-10 minutes.
Add back the chorizo. Form four nestled wells and crack four eggs into them. Season again with more salt & pepper to taste. Pop the skillet in the oven for 10-15 minutes until the eggs are cooked to medium.
Remove from the oven and top with avocado and fresh cilantro.