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Preheat the oven to 180°C.
Cook your sweet potatoes until soft...(just pop on a baking sheet)
Optional: Gently sauté the sliced leek in a little olive oil until softened.
Line a loaf tin with baking parchment.
Add the cooked sweet potatoes and press down using the back of a glass or mug to form a base.
For a crispier base, bake for 25 minutes before adding the toppings.
Scatter over the chickpeas, leeks, peas and crumbled feta.
Pour over the seasoned eggs.
Bake for 25–35 minutes, or until the eggs are fully set.
Season to taste.