Place the diced sweet potato in a pot of salted boiling water over medium high heat.
Cook for 8 minutes; drain.
Place the drained sweet potatoes on a paper towel to remove any excess water.
While the sweet potatoes are boiling, heat 1 ½ inches of water and 1 teaspoon of white vinegar in another medium sized saucepan and bring to a simmer.
Heat the olive oil in a skillet over medium high heat.
Add the sweet potatoes and cook, without stirring for 2 minutes.
Toss with a spatula and add the shallot and tomatoes. Cook, stirring occasionally for 3-4 minutes.
Add the spinach, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute.
Remove from the heat and season with sea salt and freshly cracked pepper, to taste.
When the sweet potatoes and veggies are nearly finished sauteing, break 1 egg into a small ramekin.
Once the medium saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
Quickly and carefully slide egg into the water. Cover and turn stove off.
Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds to 4 minutes.
Remove the egg using a slotted spoon and drain a bit over the pan.
Serve the sweet potato and veggies in a bowl topped with the poached egg.
Season the egg with sea salt and freshly cracked pepper, to taste.
Serve immediately. Enjoy!!!