Preheat oven to 425F. Prick sweet potatoes all over with a fork, then rub with olive oil and salt. Place directly on a baking sheet and roast for 35-40 minutes until deeply caramelized and a knife slides through easily. Let cool slightly, then split open and fluff the flesh with a fork.

While potatoes cool, heat a medium skillet over medium heat with a thin film of oil. Add spinach and cook for 1-2 minutes, stirring, until just wilted. Season with a pinch of salt and divide between two bowls.

In the same skillet, add a bit more oil if needed and fry eggs to your liking - sunny side up works beautifully here, with runny yolks creating a sauce. Cook 2-3 minutes until whites are set and edges are lacy and crisp.

Place each roasted sweet potato half in a shallow bowl. Top with wilted spinach, two fried eggs, sliced avocado, crumbled feta, and a drizzle of hot sauce or salsa. Scatter fresh cilantro over everything and serve immediately while warm.