Cut the sweet potatoes into chunks ( you don’t need to peel them) and put in a small roasting tin with the onions and peppers. Add 2 tbsps olive oil, the smoked paprika, cumin, salt and pepper. Stir to coat the vegetables in the oil and spices.
Roast in an oven preheated to 200 C, 180 Fan, Gas 6 for about 30 minutes or until all the vegetables are tender and slightly charred.
Heat 1 tbsp olive oil in a frying pan and cook the chorizo and bacon until coloured. Reduce the heat , add the garlic and cook for another minute. Add all this to the vegetables and stir in the herbs.
Heat a little more oil in the same frying pan and fry the eggs. Serve the sweet potato mixture topped with the eggs.