Getting started with this breakfast sweet potato is straightforward and fun. Begin by cutting the 2 roasted sweet potatoes in half lengthwise using a sharp knife, which sets the stage for adding other elements. This method ensures the potatoes are ready to absorb flavors while keeping their natural texture.

Next, heat about 1 tablespoon of extra virgin olive oil in a nonstick pan over medium heat until it shimmers, then place the sweet potatoes cut side down and cook for about 3 minutes. Once warmed and slightly caramelized, remove them, place cut side up on plates, and slice a pocket down the middle without cutting through the skin for easy topping.

Season the sweet potatoes with a pinch of kosher salt and black pepper to taste. In the same pan, add more olive oil and heat until shimmering before cracking in the 4 eggs; cook for about 3 minutes until the whites are fully set and edges turn golden. Lightly season the eggs with salt and pepper, then top each sweet potato half with a fried egg and sprinkle with 2 tablespoons crumbled feta cheese, za’atar spice blend, Urfa Biber or Aleppo pepper, and 1 tablespoon chopped fresh parsley or cilantro. Serve immediately for the best results.