Sweet Potato and Egg Mile-Highs

One of my many sources of inspiration are Vegetarian Times Magazine that my mother subscribes me to each year the neighborhood children come around for a school fundraiser.  This time around, what caught my eye were these beautiful and simple combination of sweet potatoes, eggs and fresh garden tomatoes tomatoes with a bit of arugula.  So simple and fantastic.  You won't be able to eat just one.

Ingredients:

(makes 4 mile-highs)
1 sweet potato, peeled and shredded
3/4 teaspoon cumin, divided
1 large tomato, roughly chopped
5 eggs, divided
~1 cup packed arugula leaves

Directions:

In a bowl, combine shredded sweet potato, 1 egg, 1/4 teaspoon cumin, salt and pepper.  In a hot skillet, heat 2 tablespoons olive oil.  Divide the potato mixture into quarters to make four pancakes.  Cook for ~5 minutes on each side, or until crispy.  Remove from heat, and put somewhere to keep warm.  Wipe out pan.  Add 1/2 teaspoon cumin to pan, followed by tomatoes.  Season with salt and pepper, and cook for ~5 minutes.  Pour into a bowl, and wipe out pan.  Add 1 teaspoon of olive oil back into the pan, and fry 4 sunny-side up eggs, cooking until whites are completely cooked (and yolks cooked to your liking).  Arrange on a plate as follows:  First place the 'pancake', followed by the egg.  Cover with ~1/8 cup tomatoes, and finally 1/4 cup of arugula on the top.