Place bread in food processor and pulse into breadcrumbs. Set aside.
Place a small skillet on medium-high heat and place in half of the tbsp of olive oil. Once heated, add in the breadcrumbs and cook, stirring frequently for about 2-3 minutes or until crumbs are "toasted." Set aside.
Put a large skillet on medium heat and coat with cooking spray. Add in the zucchini pasta and season generously with salt and pepper. Toss to combine and then add in red pepper flakes and garlic powder. Cook for about 2-3 minutes or until zucchini softens. Place onto a plate, sprinkle with the Parmesan cheese and set aside.
While the zucchini spaghetti is cooking, place a medium skillet over medium heat and add in the other half tbsp of olive oil. Once heated, crack the eggs into the skillet, trying to keep them separate. They will flow into one another, so when they begin to set, divide with your spatula. Let cook for about 2-3 minutes or until eggs are fried but yolks are still runny (the whites should be fully set).
Place the fried eggs on top of the zucchini spaghetti and garnish with the Parmesan cheese and top with breadcrumbs.