Start by peeling the sweet potato, then cut into cubes. Set aside and move on to the sprouts. Cut off the stems and peel away the outside leaves, then half them. Dice up the onion and combine all.
Pour some avocado oil in a pan and heat up. Cook the vegetables together on medium-low heat covered for about 10 minutes. I sprinkled on a bit of sea salt, pepper and some oregano.
When almost done I pushed it all to the outside of the pan to create an opening in the middle for the eggs. Use additional oil if needed. Crack the eggs in and scramble, slowly mixing everything else in.