Make the Pancake Batter: In a medium bowl, combine the shredded sweet potato, 1 egg, ⅛ teaspoon of ground coriander, and ⅛ teaspoon of ground cumin.
Mix well until everything is evenly coated.
Season generously with salt and pepper.
Cook the Pancakes: Heat 3 tablespoons (45 ml / 1.5 fl oz) of oil in a large non-stick skillet over medium-high heat.
Once shimmering, scoop ⅓-cup portions of the sweet potato mixture into the pan, forming four pancakes. Gently flatten each with a spatula and cook for about 5 minutes per side, until golden brown and crispy.
Transfer the cooked pancakes to a plate and keep warm.
Prepare the Spiced Tomato Sauce: Carefully wipe out the hot skillet.
Add 1 tablespoon (15 ml / 0.5 fl oz) of oil and the remaining ⅛ teaspoon each of coriander and cumin. Toast the spices over medium-high heat for about 15 seconds until fragrant.
Pour in the crushed tomatoes, bring to a simmer, then reduce the heat to medium-low.
Let it gently bubble for 5 minutes to thicken slightly.
Remove from heat, transfer to a small bowl, and stir in the fresh lime juice.
Fry the Eggs: Wipe out the skillet one last time.
Add the final tablespoon of oil and heat over medium. Crack the remaining 4 eggs into the pan and fry to your liking—sunny-side up or over-easy works best for a runny yolk.
Season the eggs with a pinch of salt and pepper.
Assemble and Serve: Place one crispy sweet potato pancake on each of the four plates.
Top with a fried egg, a generous spoonful of the spiced tomato sauce, and a fresh handful of arugula.
Serve immediately!
