Preheat the oven to 425 degrees F.

Heat olive oil in a large skillet over medium-high heat. Once the skillet is very hot, that's important, add the diced sweet potatoes, and salt to taste. Let the potatoes brown in the skillet to get that nice crispy crust, stirring occassionally. Then cover the skillet and let cook, about 10 minutes, stirring occasionally.

Meanwhile, dice the onion, mince the garlic cloves, dice the peppers, slice the green onions, mince the fresh rosemary and strip the thyme leaves from their stems. Once the sweet potatoes begin to soften, add the onion, garlic, peppers and green onion to the skillet. Cook for 5 minutes or until the sweet potatoes and peppers are tender.

Sprinkle the fresh herbs over the sweet potatoes and stir. Create 4 wells inside the vegetables to nestle the eggs. Crack one egg into each well. Transfer the skillet to the oven and bake until the eggs are just beginning to set, about 7 to 8 minutes. The yolk should move a little. Remove from the oven, season to taste with salt and freshly cracked pepper.