Heat your oven to 220C / 425 F.

Toss the cubed sweet potato in olive oil, and spread on a roasting tray. Put in the oven once it has reached the right temperature.

Meanwhile, prepare the yogurt sauce by whisking together the yogurt, lemon juice and garlic in a bowl. Refrigerate until use.

After 20 minutes in the oven, remove the sweet potatoes and sprinkle the smoked paprika and zaatar over them. Shake to distribute the seasonings, and put back in the oven for another 15 minutes.

When the potatoes are nearly finished, fry your egg(s) in a liberal amount of olive oil over a high heat. You want the edges of the eggs to get nice and crispy, so keep the heat high and ensure there is enough olive oil not to have any dry spots in the pan.

Assemble! Spread the hummus around the sides of the bowl. Fill with potatoes, top with fried egg and then drizzle the yogurt on top.