Start by dicing the sweet onion and mincing the garlic. Slice the zucchini and yellow squash, and dice the bell pepper. Prepare the dry spices in a small bowl.

Heat 1 tbsp of avocado oil in a skillet over medium-high heat. Add the diced onion and sauté until it becomes translucent for about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Crumble the ground turkey into the skillet, add the thyme, oregano, red pepper flakes, smoked paprika, salt, and black pepper. Cook until browned for about 5-7 minutes, stirring occasionally.

Push the turkey to the edges of the skillet. Pour an additional 1 tsp of oil in the center, then add the zucchini and yellow squash. Sauté for 2-3 minutes until slightly tender, then mix everything together.

Add the diced bell pepper and sauté for another 3-4 minutes until all veggies are tender but still vibrant.

In a separate skillet, cook the 4 eggs according to your preference and serve topped on the hash.

Plate the turkey hash in bowls, top each serving with an egg, and sprinkle generously with fresh parsley.