Wash, peel, chop, dice all vegetables. Just don't mix the potato with other veggies but place separately on a big chopping board or on a big plate.
Start by cooking the diced potatoes (not the sweet ones) in a pan with a bit of coconut oil and a pinch of salt. Cook for about 5-6 minutes tossing occasionally. I always cook them covered for about 5 minutes as those take the longer to cook.
Add the sweet potatoes roughly chopped together with the diced or sliced sausages, onion, pepper, cauliflower and mushrooms. Cook covered for a further 4 min stirring or tossing every now and again and then take the lid off and cook for a further 3 min or so depending on how cooked you like your vegetables. I like them slightly crunchy.
Add most of the herbs in the last minute of cooking and then take the pan off the heat.
Cook the eggs with a tiny amount of coconut oil in a nonstick pan.
Dish out the vegetables, sprinkle more herbs on top, add the cooked egg(s) and serve.
Ideally would be to serve hot but cold is also good.