Cook bacon until crisp. Transfer to a paper towel-lined plate.
In a 9 to 12-inch cast iron pan, cook sweet potato over medium-high heat until lightly browned, about 2-3 minutes. Flip, then add zucchini, red pepper, and onion. Season with salt and pepper.
Add paprika, chili powder, and cayenne pepper. Cook about 5 minutes more, until veggies are tender, stirring occasionally.
Remove the skillet from the heat. Crack the eggs into 2 small wells. Place the entire skillet in the oven and cook until the eggs are to your liking, 5 to 10 minutes.
Crumble the bacon on top of the hash to serve. Enjoy!