Preheat the oven to 180 C.
Peel and chop the sweet potatoes into approx 2 cm cubes. Lay them out on a large baking tray and toss with salt and olive oil. Bake for 45 mins in the centre rack until they are cooked through on the inside and golden on top.
Add butter/olive oil to a skillet and sauté the garlic and bottom parts of the spring onions (retain the greens for later). Once lightly browned, stir in the sweet potatoes, ketchup and chilli powder.
Add ¼ cup of water to the skillet and cook over medium heat coating all the sweet potatoes evenly in the sauce. Cook for 5-7 mins or until the sauce reduces and becomes syrupy. Add more water if necessary to get the right consistency.
(Note: I don’t add salt because the ketchup is salty enough. Check and adjust seasoning and add more chilli powder if you want at this stage. If you add more chilli, cook it out for at least 3 mins longer.)
Once you’re happy with the consistency of the sauce, make indents between the sweet potatoes with a spatula/ladle and crack in your eggs. Season the eggs with salt. Cover and cook just until the whites set, about 5 mins.
Sprinkle over the spring onion tops and serve hot with crusty bread to mop up all those soft eggs and sauce with.