Heat broiler on high
Wash and then cut poblano in half, lengthways.
Remove core and deseed.
Place two halves of poblano on a baking tray, cut side down, and drizzle or spray with olive oil.
Place under broiler and cook until the skin of the poblano has charred.
Remove poblano from under broiler and place in a resealable bag and allow to cool for 15-20 mins
Heat olive oil in skillet on medium heat, then add thyme.
Sauté thyme until scent releases then add ground beef.
Sauté until ingredients are combined and the ground beef has completely broken down.
Add garlic, salt and allspice and continue to sauté to combine and cook ingredients.
Add the chipotle peppers with adobo sauce and tomato paste.
Combine ingredients thoroughly.
Add sweet potatoes and combine ingredients once more.
Cover and lower heat to simmer and cook until sweet potatoes soften (approx. 15 mins)
Test the doneness of the sweet potato by piercing with a fork.
Once done, remove poblano from resealable bag push away skin.
Slice poblano into thin strips, lengthways, and sprinkle on top of hash.
Heat oil in fry pan, on medium heat, and fry each egg to preferred doneness.
Place on top of hash and serve by placing skillet on dining table and allow guests to serve themselves.