Entertain at brunch with this casual main dish. Serve a pineapple and melon compote on the side tossed with fresh mint sprigs.
1 teaspoon olive oil
1 1/2 cups diced zucchini
1/2 cup diced green bell pepper
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1 (10-ounce) can diced tomatoes with green chiles, undrained
4 (6-inch) corn tortillas
4 large eggs
1/3 cup (1 1/4 ounces) preshredded reduced-fat cheddar cheese
2 teaspoons chopped fresh cilantro
How to Make It
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; sauté 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.
Warm tortillas according to package directions.
Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.
Place 1 tortilla on each of 4 plates. Spoon 1 egg and 3/4 cup tomato mixture onto each tortilla. Sprinkle with 1/2 teaspoon cilantro.