Remove skin and chop sweet potatoes into bite size pieces; heat 2 tablespoon olive oil in a skillet on medium-high heat and cook potatoes, stirring occasionally.

Chop ends off of zucchini and send them through the spiralizer; once potatoes are cooked, set them aside then add the zucchini noodles to the skillet and cook until they're warmed, 2-3 minutes. You don't want to cook them too long or else they'll get mushy, so keep an eye on them.

To make the avocado cream, place avocado, garlic, 2 tablespoon olive oil, and water into a blender or food processor and pulse. You may need to add a bit more olive oil to get everything going.

Pour avocado cream overtop zucchini noodles and stir; place cooked potatoes on top of zucchini noodles.

Lastly, cook two eggs (I used to same skillet the sweet potatoes were cooked in) until done and place them on top.

Garnish with onion, salt and pepper and enjoy!