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In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about ½ teaspoon each). Add the coriander, cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
Reduce the heat to medium. Add the garlic and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with the za’atar.
Meanwhile, bring a medium pot of water to a steady simmer over medium-low heat and add the vinegar. Break each egg into a small bowl or ramekin. Stir the simmering water gently and carefully slide each egg in; the egg whites should wrap around the yolk. Cook for 3 minutes exactly, then remove the eggs from the simmering water using a slotted spoon and put them on a paper towel to drain briefly. Season with a pinch of salt, pepper and a little more za’atar.
Divide the sweet potato hash among 4 bowls and top each with a poached egg. Serve immediately.