Ingredients
3
tbsp plus 1 tsp olive oil
1
yellow bell pepper, cut into 1/4-inch dice
1
medium onion, cut into 1/4-inch dice
1
medium zucchini, cut into 1/4-inch dice
1
pint grape tomatoes, quartered
1/2
cup coarsely chopped fresh cilantro
Directions
1.
Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and sauté, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.
3.
Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.
5.
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.
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