Heat olive oil in a large cast iron skillet over medium heat.

Add diced yellow onion and minced garlic to the skillet.

Sauté until the onion is translucent, about 3 minutes.

Add diced potatoes, diced chorizo sausage, salt, and pepper to the skillet and stir.

Cook potatoes without stirring for about 5 minutes until crispy on one side.

Stir the mixture to flip the potatoes and cook the other side for another 3-4 minutes, until cooked through.

Add chicken stock to skillet to deglaze the pan, scraping burnt bits off the bottom.

Add chopped arugula to the skillet and stir to combine.

Remove hash from the heat and set aside.

Heat a separate large skillet over medium-low heat.

Crack eggs into the skillet (pre-cracking into ramekins helps).

Cook eggs until egg whites have set, about 4 minutes.

Whisk together plain Greek yogurt, lime juice, salt, and pepper in a small bowl to make the crema.

Drizzle crema over the hash.

Top hash with extra chopped arugula (optional).

Season cooked eggs with salt and pepper.

Gently place eggs on top of the hash.

Serve immediately.