Cook spaghetti squash until tender, abbot 45 minutes. Discard seeds and remove strands using a fork and set aside.
Slice yellow squash, purple sweet potato, zucchini, carrot and eggplant into thin pieces using a mandolin slicer.
Add oil to a large skillet and place over medium-high heat.
Cook veggie strips on the stovetop until cooked and tender. Transfer veggie strips and spaghetti squash to a pre-greased muffin tin and crack an egg in the center of each cup.
Top each cup with salt and pepper to taste and fresh cilantro.
Bake for 15-20 minutes or until eggs are set. Serve with salsa.