Heat a 12-inch heavy cast-iron skillet over medium heat. Add the chopped halal beef bacon and cook for 5 to 6 minutes, stirring occasionally, until deeply browned and crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of drippings in the skillet.

Add olive oil to the skillet with the bacon drippings. Add the cubed sweet potatoes in an even layer. Cook undisturbed for 4 minutes to achieve a golden-brown crust. Stir and continue cooking for 8 to 10 minutes, stirring occasionally, until sweet potatoes are tender with crispy caramelized edges.

Push potatoes slightly to the side; add diced onion, red bell pepper, and minced garlic. Sauté for 3 to 4 minutes until vegetables soften and become aromatic. Season with smoked paprika, cumin, sea salt, and black pepper. Stir everything together, then fold in baby spinach until just wilted.

Return crispy bacon to the skillet. Use the back of a spoon to create 4 small wells in the sweet potato hash. Crack one fresh egg into each well.

Reduce heat to medium-low, cover the skillet with a lid, and cook for 3 to 5 minutes until egg whites are set and yolks remain velvety and runny. Garnish with sliced scallions and avocado, and serve warm immediately straight from the skillet!