Spiralize the potatoes using the 3mm blade of the spiralizer.

Heat 2 teaspoon of the oil in a large pan over medium heat. Add in the potato noodles and cook until they just begin to soften, about 5-7 minutes. Season with salt and pepper

While the potatoes cook, fill a large pot with a few inches of water and place over medium/high heat until it just starts to simmer.

Once simmering, crack the eggs into the pot, keeping the eggs and close to surface of the water as you can, and leaving distance between the eggs. Cover the pot, turn off the heat and let sit for 4-5minutes, until the eggs are cooked, but the center still feels soft.

While the eggs poach, heat the remaining teaspoon of oil in a medium pan over med/high heat. Scramble the egg white until the outside is lightly golden brown.

Transfer the cooked potato noodles into a large bowl and toss with ½ cup of the salsa until well mixed. Add in the scrambled egg whites and mix until they are well dispersed.

Divide the noodles between two bowls of top with diced avocado, as much cilantro as your heart desires, and additional salsa, if wanted.

DEVOUR.