In a large skillet set over medium heat, cook the shallot, bell pepper, and jalapeno with the oil and 1/8 tsp salt, for about 10 minutes, until softened.
Add the garlic, and stir for 30 seconds, until fragrant.
Add the roasted sweet potato chunks, along with the paprika, chili powder, chipotle, and cumin.
Cook, stirring frequently, for 2-3 minutes, until the spices smell fragrant.
Serve the sweet potato hash with fried eggs, fresh cilantro leaves, avocado chunks, and tomato salsa on top, as desired. Enjoy!