Place your sweet potato on a lined roasting tray and dress with 2 tbsp olive oil, thyme, vinegar, salt and pepper. Roast for 30 minutes at 200°C, turning occasionally.
Meanwhile, fry your chorizo in 1 tbsp olive oil until slightly coloured and the fat has rendered. Add the halloumi and fry for 1 minute. Remove and set aside. To the same pan (and fat), add the pepper and spring onion. Chuck the roasted potato in. Season with cumin, cayenne, salt and pepper. Stir together. Add the halloumi and chorizo and stir again. Make 4 divots in the mix. Add the eggs. Bake for 8-10 minutes to cook the eggs wobbly. Bring out, top with coriander and avocado wedges. Serve with a good squeeze of lime. Legit.