Spiralize the sweet potato using a spiralizer.

Heat 2 teaspoons of olive oil in a large pan over medium heat.

Add the sweet potato noodles to the pan.

Cook the sweet potato noodles until they begin to soften, about 5-7 minutes.

Season the sweet potato noodles with salt and pepper.

Fill a large pot with a few inches of water.

Place the pot over medium-high heat until the water simmers.

Crack the eggs into the simmering water, keeping them separated.

Cover the pot and turn off the heat.

Let the eggs poach for 4-5 minutes, until the whites are cooked but the yolks are still soft.

Heat the remaining teaspoon of olive oil in a medium pan over medium-high heat.

Scramble the egg whites until lightly golden brown.

Transfer the cooked sweet potato noodles into a large bowl.

Toss the sweet potato noodles with salsa until well mixed.

Add the scrambled egg whites to the bowl and mix until dispersed.

Divide the noodle mixture between two bowls.

Top each bowl with a poached egg, avocado slices, and cilantro.

Add additional salsa to taste.

Serve immediately.