Preheat oven to 425 degrees F.

Cover a large baking sheet or two with parchment paper or foil. Lay out thinly sliced sweet potato in a single layer on the baking sheet.

Melt 2 T coconut oil in a small glass bowl in the microwave (approximately 30-40 seconds) and then brush the sweet potatoes on each side. Bake for 15-20 minutes until lightly browned and cooked through. Edges should be slightly crispy.

Prepare the salsa in a medium sized bowl by adding the chopped peppers, zucchini, and the fire roasted tomatoes (drain a little juice out of this before adding to the bowl). Season with salt.

Heat a skillet on medium heat with 2 T coconut oil. Once melted, add veggie mixture, and sauté until tender. Once cooked, set aside.

Cook eggs to your liking with salt and freshly ground black pepper.

To serve, layer the tortilla (optional), sweet potatoes and eggs and top with cooked veggie salsa mixture. Garnish with fresh cilantro and a squeeze of lime.