- 2 tablespoons 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
- 4 teaspoons olive oil, divided
- 8 large eggs
- 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. Add zucchini and tomatoes and saute, 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: 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.