Heat coconut oil in a large pan over medium heat. When the coconut oil is fully melted, add the sweet potato and sauté for about 5 minutes, stirring frequently. Once the potatoes are beginning to brown, cover and cook for an additional 5 minutes to allow them to fully cook, stirring as needed to prevent sticking.
When the sweet potatoes are soft, stir in the onion, bell peppers, jalapeño, and garlic, and season with salt and pepper. Sauté, stirring occasionally, until onions are translucent. Gently mix in the turkey and sage.
Using the back of a spoon, create four wells in the hash mixture. Crack one egg into each well. Cover and cook until the eggs are done to your liking, about 3-4 minutes for soft yolks and 5-7 minutes for firm yolks. Divide the hash and one egg onto four serving plates and serve with the sliced avocado.