Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　

Ingredients

Makes 4 servings

　　3 tablespoons plus 1 teaspoon olive oil

　　1 yellow bell pepper, cut into 1/4-inch dice

　　1 medium onion, cut into 1/4-inch dice

　　1 tablespoon minced garlic

　　1/2 teaspoon salt

　　1 medium zucchini, cut into 1/4-inch dice

　　1 pint grape tomatoes, quartered

　　1/2 cup coarsely chopped fresh cilantro

　　8 large eggs

　　

Step 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.

　　

Fry eggs and serve:

Step 2

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.

　　Cooks' note:

　　· The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.