1. Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.

2. Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 20-30 minutes.

3. Add the sweet potatoes and toss to mix with the onions and spices. Add about ½ cup / 125ml water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the sweet potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off.

4. To cook the eggs, make a few divots in the hash and crack eggs into them. Put the lid back on and allow the eggs to cook for about 3-5 minutes. Alternatively, you can put the whole thing, without the lid, under the broiler. What you’re after is eggs whose whites have set, but yolks are runny.

5. Just before eating, sprinkle the top with chopped cilantro and some extra chili flakes. Serve with avocado and lime wedges on the side, and crusty bread or tortillas. Allow each person to scoop out their own portion and eggs. Enjoy hot.