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1
1.
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2
Spiralize the potatoes using the 3mm blade of the spiralizer.
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3
2.
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4
Heat 2 teaspoons of the oil in a large pan over medium heat.
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5
Add the potato noodles and cook until they just begin to soften, about 5-7 minutes.
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Season with salt and pepper.
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3.
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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.
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9
4.
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Once simmering, crack the eggs into the pot, keeping the eggs as close to the top surface of the water as you can, and leaving distance between the eggs.
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Cover the pot, turn off the heat and let them sit for 4-5 minutes, until the eggs are cooked, but the center still feels soft.
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5.
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While the eggs poach, heat the remaining teaspoon of oil in a medium pan over medium/high heat.
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14
Scramble the egg whites until the outside is lightly golden brown.
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15
6.
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16
Transfer the cooked potato noodles into a large bowl and toss with the salsa until well mixed.
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Add in the scrambled egg whites and mix until they are well dispersed.
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18
7.
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Divide the noodles between two bowls and top with a poached egg, some avocado, as much cilantro as your heart desires, and additional salsa, if wanted.
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20
8.
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Devour.
