Peel, wash, and dice the sweet potatoes into small cubes. Wash the spinach and leave it whole; no need to chop. Dice the onions, then grate the pepper, ginger, and garlic.

Heat olive oil in a clean pan over medium heat. Add the diced onions, salt, and diced sweet potatoes.

Add the crushed pepper, garlic, and stock cubes.

Layer the spinach on top, then pour in the unwhisked eggs. Cover and let it cook for a few seconds.

Do not stir. Serve while the egg yolk is still creamy, or cook longer if you prefer the eggs fully done.