In a 12-inch deep sided skillet over medium heat, use a spoon to break it up into small crumbs and fully cook. Use a slotted spoon to transfer the chorizo to a paper towel lined plate to drain.

To the same pan (with the remaining fat) add the onion and cook until edges start to caramelize. Add in the garlic and cook 1 minute or until fragrant.

Carefully pour in the crushed tomatoes and green chiles and a pinch or two of sugar. Simmer on medium-low heat until thickened, about 5 minutes.

Add the chorizo back in and stir. Next add in the sweet potato tortilla chips and gently toss. The chips do not need to be evenly coated. Taste and season the sauce with salt to taste.

Make 4 wells into the saucy chips and crack in an egg into each one and season with salt and freshly ground black pepper..

Slide the pan onto the middle rack of your preheated oven and bake for 12 minutes or until the egg whites are set. The yolks should still be runny. Because every oven is different, I suggest that you start checking your eggs at the 9 to 10 minute mark to prevent the eggs from over cooking.

Serve with a sprinkle of queso fresco, cilantro leaves and lime wedges.