Prep your ingredients. Peel and cube the sweet potatoes. Slice the onion, dice the bell pepper, and cut the halloumi. Mince the garlic. Preheat your oven to 400°F (200°C) if finishing the eggs in the oven.

Start the sweet potatoes. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sweet potatoes and a pinch of salt. Cook, stirring occasionally, until they start to soften and pick up color, about 8–10 minutes.

Add aromatics and spices. Push the sweet potatoes to one side. Add the remaining tablespoon of oil, then the onion and bell pepper. Sauté 3–4 minutes until softened. Stir in the garlic, ground cumin, and smoked paprika. Cook 30 seconds until fragrant.

Bring in the harissa. Add 2 tablespoons harissa and toss everything to coat. If the pan looks dry, add a splash more oil or a tablespoon of water to help the harissa spread. Taste a piece of sweet potato and adjust harissa, salt, and pepper as needed.

Sear the halloumi. Make space in the pan and add the halloumi. Cook 1–2 minutes per side until golden in spots. Stir to combine with the vegetables. Grate a little lemon zest over the mixture for brightness.

Create wells and add the eggs. Use a spoon to make 4 small wells in the hash. Crack an egg into each well. Sprinkle with salt and pepper.

Finish cooking the eggs. For stovetop: cover the skillet with a lid and cook on low heat until the whites are set and yolks are runny, 4–6 minutes. For oven: transfer the skillet to the preheated oven and bake 6–8 minutes, checking frequently for your desired doneness.

Add lemon and herbs. Squeeze a little lemon juice over the skillet to brighten the flavors. Scatter chopped cilantro, parsley, or mint over the top.

Serve with optional toppings. Add dollops of yogurt or labneh for creaminess, avocado for richness, or a drizzle of hot honey for a sweet-spicy finish. Serve straight from the skillet.