Recipe inspired by: The Almond Eater
Chop sweet potato into bite size pieces; heat 2 tbsp coconut oil in a skillet on medium-high heat and cook potatoes, stirring occasionally.
Chop ends off of zucchini and send them through the spiralizer; set aside
To make the avocado cream, place avocado, garlic, 2 tbsp olive oil, and water into a blender or food processor and pulse. You may need to add a bit more olive oil to fully blend.
Pour avocado cream overtop zucchini noodles and stir; once potatoes are cooked and slightly browned, place them over noodles as well.
Lastly, cook two eggs until done and place them on top.
Garnish with onion, salt and pepper and enjoy!