Heat the oven to 425°F.

• Scrub the sweet potato. Cut the potato lengthwise into ½-inch-thick slices.

On a sheet pan, drizzle the sweet potato with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast until the potato is tender and lightly browned, 13 to 15 minutes. Meanwhile, prepare the remaining ingredients and start the bhurji.

• Peel and coarsely chop the onion.
• Grate or peel and finely chop enough ginger to measure 2 teaspoons [1 TBL].
• Coarsely chop the cilantro.
• If using the serrano, remove the stem, ribs, and seeds; finely chop the serrano. Wash your hands after handling.
• Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended.

In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the ginger and as much serrano as you like and cook until fragrant, about 1 minute. Stir in the bhurji spice blend and cook until fragrant, about 1 minute. Add the tomatoes and raisins; using the back of a spoon or spatula, mash the tomatoes into the onion mixture, breaking up the tomatoes to form a thick sauce, 2 to 3 minutes.
Reduce the heat to medium, add the eggs, and stir them into the sauce. Cook, stirring occasionally, until the eggs are set, 2 to 3 minutes. Remove from the heat and stir in the spinach. Season to taste with salt and pepper.

Transfer the bhurji and sweet potato “toasts” to individual bowls or plates, garnish with the cilantro, and serve.