Set a large skillet over medium-high heat. Once hot, drizzle in the olive oil and add the soyrizo. Cook, stirring often, until just starting to brown, about 5 to 8 minutes.

Stir in the gnocchi and cook for another 3 to 5 minutes, or until just starting to brown. Add the tomato sauce, stirring up all of those browned bits from the bottom of the pan. Lower the heat and simmer until the sauce has thickened and the gnocchi have softened, about 8 to 10 miuntes.

With a wooden spoon, make little wells in the gnocchi and crack in an egg into each. Season the top lightly with salt and black pepper. Cover the pan and cook until the egg whites have set but the yolks are still runny. If you don't have a lid for your big skillet you can set a baking sheet over the top. Or you can also pop the skillet in 350°F oven for 5 to 8 minutes to cook the eggs.

Remove the skillet from the heat and uncover. Garnish with avocado, onion, radish, cilantro and queso fresco. Serve with lime wedges and enjoy!