Preheat your grill or grill pan to medium-high heat. While the grill is heating up, peel the sweet potatoes and chop them into 1-inch cubes. Place the sweet potatoes on a baking sheet lined with parchment paper and toss with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven at 200°C for 15-20 minutes, or until tender and golden brown.

While the sweet potatoes are roasting, season the steak with salt, pepper, and thyme. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to ensure the steak is cooked to a safe internal temperature.

Remove the steak from the skillet and let it rest for 5-10 minutes. While the steak is resting, crack the eggs into a bowl and whisk them together with a fork. Add the whisked eggs to the skillet and scramble them until they're cooked through.

Once the sweet potatoes are done roasting, add them to the skillet with the scrambled eggs. Stir to combine and cook for an additional 2-3 minutes, or until the sweet potatoes are coated in the egg mixture.

Slice the steak against the grain and serve it on top of the sweet potato and egg mixture. Garnish with chopped fresh herbs, if desired.

Repeat the process for the remaining steak and sweet potatoes.