Dice the onion, mince the garlic, slice the zucchini and yellow squash into 1/4-inch half-moons, and cut the bell pepper into 1/2-inch squares. Measure all dry spices into a small bowl and set aside.

Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add diced onion and cook for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more, stirring constantly.

Crumble ground turkey into the pan. Add all spices, salt, and black pepper. Cook for 5 to 7 minutes breaking up with a wooden spoon until fully browned with no pink remaining and golden spots are visible on the meat.

Push turkey to the edges of the skillet. Add 1 tsp avocado oil to the center and heat for 30 seconds. Add zucchini and yellow squash and cook undisturbed for 2 to 3 minutes to develop color. Stir to combine with turkey and cook 2 minutes more.

Add bell pepper and cook everything together for 3 to 4 minutes until vegetables are tender but still have a slight bite. Taste and adjust seasoning. Divide among four plates and sprinkle with fresh parsley.

Heat remaining 1 1/2 tbsp avocado oil in a separate skillet over medium heat. Fry eggs for 3 to 4 minutes until whites are fully set but yolks are still runny. Place one egg on top of each plate and serve immediately.