Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
Peel and dice the large sweet potato into small cubes for even cooking.
Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes or until golden brown and tender.
While the sweet potatoes are roasting, heat a tablespoon of pesto in a skillet over medium heat. Add the greens and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.
In the same skillet, add another tablespoon of pesto and crack in the eggs. Cook them sunny-side up or to your desired doneness. Season with salt and pepper.
In individual bowls, layer the roasted sweet potatoes, sautéed greens, and top with the cooked eggs. Add halved cherry tomatoes and sprinkle with crumbled feta cheese. Drizzle with extra pesto for serving.
Dig in while it's warm and enjoy your Pesto Eggs Breakfast Bowls!
