Preheat oven to 400 degrees F.
In large, oven-proof skillet, cook chorizo.
Once cooked, remove meat from pan but keep the grease.
Add sweet potatoes, and additional olive oil, if needed. You want the grease and oil to sufficiently cover the potatoes.
Cook sweet potatoes over medium-high heat for 12-15 minutes, until sweet potatoes are softened and a little crispy.
Add chorizo to sweet potatoes and stir to combine.
Add Harissa to the chorizo and sweet potato mixture and stir well to combine.
Make four indents in the hash, and break the eggs into each indent.
Bake in preheated oven for 10-15 minutes, until the whites are cooked and the yolk is still runny. If you're not sure if the whites are cooked, test with your finger (being careful not to burn!).
To serve, place about 1 cup of arugula on a plate, and then top with a serving of hash.
Top with chopped cilantro and a dollop of additional Harissa.
To make the Harissa:
Turn on broiler.
Place bell pepper and cayenne peppers on baking sheet. Place under broiler and let broil until skins turn black.
Turn peppers, and repeat, until all sides are charred.
Heat pan over medium-high heat.
Add the cumin seed, caraway seed, and coriander seeds, and toast until fragrant. This took me about 3-4 minutes.
Place spices in spice grinder or mortar and pestle and grind the spices.
Take stems off peppers, and remove seeds if you prefer, and place broiled peppers along with chipotle peppers in food processor. (FYI I left my seeds in)
Add toasted spices, garlic, and salt and turn food processor on low to puree the mixture.
Add olive oil and continue to puree until smooth.
Store in airtight container in the refrigerator until ready to use.