Cut the roasted sweet potatoes in half lengthwise.

In a medium nonstick pan or skillet, heat about 1 tablespoon olive oil over medium until shimmering. Add the sweet potatoes cut side down; cook until warmed through, about 3 minutes.

Transfer to serving plates with the cut side facing up. Cut a pocket into the flesh of each sweet potato, season with a pinch of salt and pepper.

In the same skillet, add more olive oil and heat until shimmering. Crack the eggs and cook until the whites are fully set and the edges are golden, about 3 minutes. Season lightly with salt and pepper.

Top each sweet potato half with a fried egg. Sprinkle with feta, za?atar, Urfa biber or Aleppo pepper, and parsley. Serve immediately.