Preheat the oven to 180 C.

Place an oven-safe cast iron skillet on medium heat.

Add olive oil, minced garlic, sliced onion, and scallion whites to the skillet and saute until translucent.

Add diced sweet potatoes and diced potatoes (aloo) to the pan and toss with a little salt.

Continue to saute until the potatoes turn golden brown and tender.

Add the Italian herbs, chopped parsley, and pepper, and add additional salt if needed.

Make 4 wells/holes in the potato mixture.

Break an egg into each well.

Place the skillet into the oven and bake for 10 to 11 minutes or until egg whites are completely set and yolks begin to thicken.

Alternatively, cook on a stovetop on low to medium heat until eggs thicken.

Halfway through baking/cooking, sprinkle grated mozzarella cheese over the potato and eggs.

Bake for a couple of minutes until the cheese melts and turns slightly golden.

Cover the pan and allow the cheese to melt through completely.

Serve hot with hash browns, mushroom sauce, and garlic bread.