Preheat oven to 450F. In a frying pan cook the chorizo sausage until nicely browned, crumbly and slightly crispy. Set aside on a paper towel-lined plate.
On a large rimmed sheet pan spread out the diced sweet potatoes, onion, garlic and top with salt, pepper, and thyme. Sprinkle on the olive oil and toss well.
Roast the potatoes in the oven for 40-45 min. Toss after about 25 min and towards the end. Roast until browned and crispy in spots. Remove from the oven. Reduce oven temperature to 425F.
Add the crumbled chorizo and make wells for 6-8 eggs. Spray the wells with cooking spray. Crack the eggs, one to each well. Season the eggs with salt and pepper. Bake the eggs for 6-7 min. for soft and 9 min for hard eggs. Watch carefully at this point.
Remove pan from oven and top with Parmesan cheese, serve immediately.