Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender and golden-brown.

Incorporate the chopped onion and red bell pepper into the skillet with the sweet potatoes, sauté for an additional 4-5 minutes.

Add minced garlic and halved cherry tomatoes, cooking for 2-3 minutes until tomatoes soften.

Toss in spinach or kale, seasoning with salt, pepper, and smoked paprika, stirring for about 2 minutes until greens wilt.

In another skillet, heat remaining oil and crack eggs, cooking sunny side up for about 3-4 minutes.

Serve the Sweet Potato Breakfast Hash topped with a cooked egg and garnished with cilantro or parsley.