1. Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until slightly tender, 10-15 minutes. When done, drain potatoes well.
2. Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat, place sweet potatoes in a bowl until ready to add to dish
3. Heat olive oil in a large deep skillet on medium-low heat. Add in the onion, bell pepper, and mushrooms. Cook until soft, about 15-20 minutes.  Add in garlic and cook until fragrant, around 1 additional minute. 
4. Add in Sherry white cooking wine and allow the alcohol to burn off, about 3 minutes. 
5. Stir in the cumin, garlic powder, and chili powder
6. Pour the can of tomatoes (with 2/3 of the canned juice) and harissa paste into the pan and break down the tomatoes using a wooden spoon. Season with salt and pepper and bring the sauce to a simmer. After allowing the tomatoes to thicken, then slowly add in your cooked sweet potatoes and Kale. Gently incorporate the sweet potatoes and Kale. 
7. Using your large spoon create small little pockets in the sauce and crack the eggs into each pocket. Cover the skillet and cook for 8-9 minutes, or until the eggs are done.
8. Garnish with chopped cilantro, parsley, and/or green onions. 
   

Enjoy!