Add a tablespoon of extra virgin olive oil to a medium-sized non-stick frying pan. Pre-heat the pan over low-medium heat.
Add the cubed sweet potatoes to the pan. Cook for 5-7 minutes, stirring occasionally until the sweet potatoes have crisped up slightly on all sides.
Add the pepper, onion, and chicken sausage to the pan. After a minute, season with salt and pepper to taste. Cook for 2-3 minutes, until the vegetables are fork tender and the chicken sausage has crisped up slightly.
Move the sweet potatoes, pepper, onions, and chicken sausage to one side of the pan. On the empty side of the pan, crack the egg. Cook for 1-2 minutes until the egg white has cooked through and the yolked to your liking.
Serve immediately over a small bed of baby spring greens or other salad.