Heat the olive oil in a small frying pan. Pan fry the sweet potato cubes until the edges start to brown.
Add the chopped onion, tomatoes, garlic, oregano and bay leaf. Season with salt, pepper and a bit of sugar to offset the acidity of the tomatoes. Cook, stirring occasionally, until the tomatoes start to turn soft.
Pour in about four tablespoonfuls of water. Stir well. Taste and adjust the seasonings. Cover and slow cook until the vegetables are mushy and partially liquefied, about ten minutes. That just enough time to cook the sweet potatoes too. Taste one last time and adjust the seasonings, if needed.
Crack two eggs on top of the sweet potatoes. Cover the pan and continue cooking until the eggs are cooked through.