Bring a pot of salted water to a boil. Add the potato cubes. Cook until fork tender. Drain.
Place a cast iron skillet on the grill. Heat the grill to high.
Add oil to the pan and allow it to heat for 30 seconds. Add the onion, garlic and jalapeno to the skillet. Sauté for one minute, until tender.
To the skillet, add one teaspoon oil, the sweet potatoes and half of the salt and Sea Dog Rub. Grill for 8 minutes, allowing the potatoes to char on the bottom. Toss. Continue grilling for 5-8 minutes, until the sweet potatoes are charred on a couple of sides.
Stir the shrimp, cilantro and remaining salt and rub into the skillet. Continue cooking for 4 minutes, stirring occasionally.
Crack the eggs into the skillet. Close the grill and cook to your preferred doneness. Season with more rub for color.
This can also be prepared on a stovetop over medium-high heat.If you don’t like cilantro, use fresh flat-leaf parsley, or omit all together.