In a small bowl, mix together Ground Cumin (1 teaspoon), Ground Cinnamon (1 teaspoon), Chili Powder (1/2 teaspoon), Ground Coriander (1/2 teaspoon), and Salt (1/2 teaspoon). Set aside.
Preheat your oven to 375 degrees F (190 degrees C).
While it preheats, place Pancetta (2/3 cup) and half the Coconut Oil (1 tablespoon) in a large frying pan. Turn the burner to medium/medium-high heat.
Once the coconut oil melts, add the Sweet Potato (3 cup). Cook until potatoes start to brown, stirring occasionally, 5-10 minutes.
Add the spice blend and the remaining Coconut Oil (1 tablespoon) and cook until potatoes are browned completely and soft, stirring occasionally for 5 more minutes. Remove from heat.
Lightly grease an 8x8-inch baking dish or equivalent. Transfer potatoes into this dish. Top with the Scallion (2 tablespoon).
Bake at 375 degrees F (190 degrees C) for 10 minutes.
Remove dish from the oven and gently crack Egg (2) on top of the sweet potatoes, trying not to break the yolks. Return dish to the oven and bake until the eggs are done, but still have a runny yolk, around 10 minutes. Serve immediately.