1. Preheat your oven to 400ºF (200ºC). Lightly oil a baking sheet or coat with nonstick spray.

2. Place grated sweet potato in a single layer onto the prepared baking sheet. Stir in butter, olive oil, Italian seasoning and garlic powder and gently toss to combine. Season with salt and pepper, to taste. Bake in your oven until the edges begin to brown, about 10-15 minutes.

3. In the meantime. Heat 2 tablespoons olive oil in a large skillet. Add the onions, bell peppers, garlic, spices, salt and pepper. Cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, tomato paste, and simmer until the tomato mixture begins to reduce, about 10 minutes. Taste and adjust the seasoning. Set aside.

4. Remove sweet potato from oven and cover with the tomato and bell peppers sauce. Create 5-6 wells and add eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with garlic powder, season with salt and pepper, to taste.

5. Place into oven and bake until the egg whites have set is cooked through, about 10-12 minutes at 400ºF (200ºC). Serve immediately, garnished with parsley and avocado slices, if desired. Enjoy!

Note: You can rub some bread slices with garlic and olive oil then toast in the oven until golden, this will add a bit of crunch to this recipe.