Add Coconut Oil (1 tablespoon) to 10-inch skillet and cook on medium heat for 30 seconds or until oil melts. Add Sweet Onion (1/2), stir to coat in oil, then cook 1-2 minutes.
Add Bell Pepper (1/2), stir, and continue to cook 2-3 minutes.
Stir Zucchini (1/2) and Brussels Sprouts (12) into onion and pepper mixture, cover with lid, and cook 2-3 minutes.
Add Frozen Cauliflower Rice (4 cup), Smoked Paprika (1 teaspoon), Ground Turmeric (1/2 teaspoon), Garlic Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon), stir to combine, cover with lid, and cook 4-5 minutes.
Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack Large Egg (4) and add to each groove, then cover with lid and cook about 2 minutes, or until eggs are cooked to preference.
Remove from heat and garnish with Pumpkin Seeds (1/4 cup), Shaved Parmesan Cheese (1 ounce), and Fresh Herbs (to taste).