Fried Eggs With Vegetable Confetti  

Sunday, June 21, 2009


4 teaspoons olive oil, divided
1 yellow bell pepper, cut into 1/4-inch dice
1 tablespoon minced garlic
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
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


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.

Servings: 4

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