Heat half of the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the parsnip noodles, season with salt and pepper and cook until softened to your preference, about 7 minutes. Once cooked, remove and set aside on two plates and cover to keep warm.

Meanwhile, place all of the ingredients for the tahini into a mini food processor and pulse until creamy. Taste and adjust if necessary. Set aside.

Immediately add in the remaining olive oil and add in the brussels sprouts. Season with salt and pepper and toss. Cover and let cook, uncovering to toss every couple of minutes until cooked and sprouts turn bright green about 5 minutes. When done, divide onto the plates with the parsnip noodles and cover to keep warm.

Crack the eggs into the same skillet used to cook the vegetables and let fry until egg whites are set but yolks are still runny, 3-5 minutes. When cooked, top each bowl of vegetables with the eggs and drizzle with tahini. Serve immediately.