In a medium-sized skillet over medium heat, combine pork sausage, chorizo sausage, chopped onion, chopped red bell pepper, diced tri-color baby potatoes, and minced garlic.

Cook until meat is browned and onions and peppers are soft.

Drain fat from pan and transfer the sausage mixture to a bowl.

Fold in red pepper flakes, sour cream, chopped cilantro, and half of the panko breadcrumbs.

Set the skillet aside.

Preheat oven to 350°F (175°C).

Remove stems and gills from portobello mushrooms.

Spoon chorizo sausage and veggie mixture into the mushroom caps and place them in a baking dish.

Top with the remaining panko breadcrumbs.

Bake for 15-20 minutes, or until the panko breadcrumbs turn golden brown.

Remove from oven and allow to cool slightly.

In the same skillet that the chorizo was cooked in, heat over medium-high heat.

Crack each egg into the skillet and cover the pan with a lid.

Cook the eggs until the whites have set and the yolks are done to your liking.

Add the fried egg on top of the cooked stuffed mushrooms.

Garnish with cilantro and serve immediately.