Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped onion, poblano pepper, garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes until the vegetables soften and become fragrant.

Remove the sautéed vegetables from the pan and set aside. In the same skillet, heat the remaining 2 teaspoons of avocado oil.

Add sweet potato cubes and ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes until the sweet potatoes are fork-tender and develop a crispy golden exterior.

Return the sautéed vegetables to the pan. Stir in the chili powder and torn kale, mixing thoroughly to combine all ingredients.

Create 4 shallow wells in the hash mixture. Carefully crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook for 3 to 5 minutes until the eggs are just set.

Season with additional salt and pepper to taste. Top with sliced avocado and fresh cilantro leaves if desired.

Serve hot with lime wedges and your favorite hot sauce on the side.