Fried Eggs with Vegetable Confetti

1. 1

   Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes.

2. 2

   Add zucchini and tomatoes and saute, stirring, until zucchini is tender, about 5 minutes.

3. 3

   Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.

4. 4

   Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet.

5. 5

   Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates.

6. 6

   Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate.

7. 7

   Repeat procedure with remaining oil, eggs, and confetti.

* Per serving · 4 servings · Values may vary.

No additional tips available.