Fried Eggs with Vegetable Confetti

Ingredients

• 8 large eggs 
• 0.5 cup cilantro leaves fresh coarsely chopped
• 1 tablespoon garlic minced
• 1 pint grape tomatoes quartered
• 3 tablespoons olive oil 
• 1 medium onion cut into 1/4-inch dice
• 0.5 teaspoon salt 
• 1  bell pepper yellow cut into 1/4-inch dice
• 1 medium zucchini cut into 1/4-inch dice

Equipment

• bowl
• frying pan
• spatula

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.
2. 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.
4. 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.