Preheat oven to 350 F degrees. Heat up

Heat up cast iron skillet on stovetop to medium heat.

Add oil, minced garlic, cumin, chipotle chili powder and garlic powder; saute for 1 minute or until spices become fragrant.

Add onions, yellow peppers, sweet potatoes to begin to cook down. Stir as needed.

Cover skillet for about 6 minutes to help steam and soften the sweet potatoes. Add tomatoes and leftover steak cubes. Continue cooking over medium heat until mixture is heated through.

Remove from stovetop and drain off any excess liquid.

Use the back of a spoon to make indentions for eggs. Crack eggs directly on top of hash, several inches apart from one another.

Use small rimmed baking sheet for relish.

Add all corn, jalapeno, and red onion to baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon chipotle chili powder, shake pan to coat ingredients.

Bake both egg pan and relish pan in 350 F degree oven. Depending on desired doneness of eggs,’ eggs will be ready in 6 to 10 minutes.

To test, press on the egg yolk with spoon to determine consistency.

Relish will be ready to remove from oven when corn turning light brown, approximately 8 to 12 minutes; stir halfway through. Remove from oven.

Set eggs aside to rest while tossing corn mixture with Parmesan cheese. Garnish with chopped fresh cilantro, if desired