In a large cast iron skillet or non stick pan, heat coconut oil over medium heat.

Add onions and garlic and saute for 2 minutes until soft and translucent. Add tomatoes and garam masala spice and saute until tomatoes have softened and reduce their juices, about 6-8 minutes. You can helpmthem along by pressing down on them with the back of a spoon.

Add in sweet potatoes and cook for 10-12 minutes until slightly softened, stirring occasionally for even cooking.

Stir in carrot and beet tops and cook for an additional 2-3 minutes until greens have softened.

Make 4 wells in the sweet potato hash and crack an egg in each, being careful not to break the yolk. Cover and let cook until eggs have cooked to your liking.

While eggs are cooking, place naan bread in toaster, toast until golden and drizzle with olive oil.

Remove skillet from heat, drizzle with chilli oil and garnish with fresh cilantro. Serve warm with naan bread toast.