Cooking Method

1. Peel and cut the sweet potato into 0.5cm slices. Chop the onion and parsley. Mince the garlic.

2. Season the sweet potatoes with salt and black pepper. Heat a large frying pan over medium heat. Add 20ml of olive oil to the pan and add in the sweet potato slices. Fry them in a single layer until golden brown on both sides for 15-20 minutes.

3. In another pan, add the remaining olive oil on medium high heat. Sauté onion and garlic until soften.

4. Add in cumin powder and grated ginger, cook for another 1-2 minutes until fragrant. Add bay leaves.

5. Stir in canned tomatoes. Add in broth and season with salt, pinch of sugar and black pepper.

6. Let the sauce cook for about 6-8 minutes over medium low heat until slightly thickened. Stir in spinach. Pour the tomato sauce on top of the pan with the sweet potato slices in a single layer.

7. Make a small indent in the sauce with a spoon and crack an egg into each one. Cover the lid and cook for 5-7 minutes or until the egg whites turn white.

8. Sprinkle with chopped parsley and serve.