Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and sweet potatoes. Season with salt, pepper and chili powder. Cook, stirring occasionally, until the onions start to caramelize, and the sweet potatoes soften, about 10-15 minutes. (Alternatively, roast the mixture in a 400°F oven until tender, about 20 minutes). Divide mixture into two bowls.
Heat the southwestern style pinto beans using the same skillet. Divide into two bowls on the side of the sweet potatoes mixture.
Wipe down the same skillet, heat the remaining olive oil over medium heat, and cook two eggs sunny side up. (Alternatively, you could scramble, poach or cook the eggs over easy). Top each bowl with one egg.
Top the breakfast bowls with pico de gallo, avocado slices and fresh cilantro. Add hot sauce, and squeeze lime juice on top, if desired. Serve immediately.