Prepare all your ingredients.
Heat a large frypan on medium, add your chorizo, onion and garlic. I find the chorizo lets out enough oil to brown up the onion and garlic, add some olive oil if you need to. Sauté until lightly browned.
Add the spices, stir until fragrant, then add the rest of your remaining ingredients (except the eggs).
Use some broth or stock if you need extra liquid, cover and simmer for about 15 minutes or until the sweet potato are tender. Taste and season with salt and pepper.
Make a well in the mixture to crack the eggs into, allowing one egg per person. Cover and cook for about 5 mins. You’d like the white to be cooked but have some wobble in the centre for a gooey yolk.
Serve warm with some crusty bread and a sprinkle of fresh parsley or cilantro.