Fried Eggs with Vegetable Confetti |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
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.
2. Fry eggs and serve: 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.
3. Cooks' note: · 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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