Sauté chopped onion in 1-2 tbsp olive oil. Stirring occasionally, sauté for 4 minutes.
Add in the sweet potato and cover the pan. Stirring occasionally, cook until tender. The time will depend on the size of your chops. For faster cooking, cut smaller pieces.
Once the sweet potato is tender, add kale, the garlic and herbs, stirring until the kale begins to soften up. Add the pimento pepper, red pepper flakes and sumac and stir.
Scramble the eggs in a bowl with another tbsp of olive oil and salt and pepper. Add in the scrambled raw egg. Stirring occasionally, cook until all the vegetables are tender and the eggs are cooked to your liking. Plate and finish with a drizzle of olive oil.