1.       Preheat oven to 230°C (440°F) then line a baking tray with parchment paper and set aside.

2.      Cut diagonal lines into the sweet potato then place in a medium bowl and add paprika, hers de Provence and olive oil. Toss well then place on the baking tray and bake in the oven for 30mins until browned and tender.

3.      Heat olive oil in a medium non-stick saucepan over medium heat. Fry onions for one minute to soften, without burning. Add cherry tomatoes, garlic, harissa paste, paprika and vegetable bouillon. Fry for 8 minutes or until the tomatoes lose their tartness. Add the spinach, take the pan of the heat and stir continuously until the spinach wilts.

4.     Beat eggs with a pinch of salt and black pepper. Heat half of the olive oil in a medium non-stick frying pan then add half of the egg mixture. Fry for one minute then flip and fry for another minute. Repeat for the remaining egg mixture.

5.     Serve sweet potato with egg, spinach and tomato sauce. Garnish with chilli flakes and extra black pepper, if desired.