Finely dice the onion. Finely chop the garlic. Dice the potatoes and sweet potato into small pieces (I use organic produce and keep the skin on for the nutrients). Finely chop the parsley.
Put a non stick pan on medium heat and add the olive oil. Once its hot, add the onion and garlic and sauté for about 2 minutes, until the onion turns translucent.
Add the tomato paste, all the spices and salt. Mix to incorporate and sauté for about 3 minutes to bring out the aroma from the spices.
Add the diced potatoes. Mix and sauté for about 3 minutes. If the mixture starts to stick onto the bottom, add a few splashes of water.
Add the sweet potatoes and sauté for another 3 minutes.
Add the water and mix to combine. Turn heat to low and cover with a lid. Cook for about 10-12 minutes, until the potatoes are fork tender.
Make a well for each egg into the mixture. Quickly crack your eggs into the wells (you could also crack the eggs into bowls and keep them ready beforehand). This process needs to be quick so all the eggs cook evenly. Cover with a lid and let it cook for 3-4 minutes for runny yolks or 6-7 minutes for firm yolks.
Turn off heat. Add crumbled feta and chopped parsley on top. Serve warm with sourdough bread or baguette.
