Heat oven to 400 º F.
Remove steaks from the fridge, pat dry and season both sides liberally with sea salt, pepper and onion powder. Allow to sit at room temperature for 30 minutes.
In a dutch oven or deep oven-safe pan, heat diced onion in 1 tablespoon olive oil until onions are soft and translucent. Add in tomatoes, black beans, corn, taco seasoning and crushed red pepper flakes. Combine and simmer over medium heat.
Heat 1 tablespoon olive oil in a cast iron skillet until screaming hot (just before it starts to smoke). Add steaks to the skillet and sear on each side for 2 - 3 minutes. Remove from heat once a nice crust has formed on both sides and the internal temperature reads 130º F if you like your steak medium rare (it will cook further at rest and in the oven in the steak and eggs bake). Allow steaks to rest for 10 minutes, then slice in 1" strips across the grain and cut the strips into 1" cubes.
Prepare the hash browns in the steak skillet according to package directions while the steaks rest.
Remove the dutch oven from heat and stir in the steak and crispy hash browns. Create little pools for the eggs and crack 5 eggs on top. Tip: Crack the eggs into small bowls first so that you don't end up with a broken egg or shells.
Place dutch oven in the oven and bake for 8 - 10 minutes or until eggs reach desired consistency.
Top with green onion and serve with crusty bread.