Heat 2 tablespoons of avocado oil in large sauté pan on medium high. Add sliced fennel and sauté until slightly softened for about 2 minutes.
Mix in red cabbage, red pepper and carrots and sauté for an additional 3 minutes.
Season cabbage with sea salt, black pepper, cayenne and paprika.
Place cabbage over fresh greens in a favorite bowl and add two cooked eggs on top to serve.