Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Entertain at brunch with this casual main dish. Serve a pineapple and melon compote on the side tossed with fresh mint sprigs.

Jean Kressy
Recipe by Cooking Light May 2003


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

248 calories; calories from fat 31%; fat 8.5g; saturated fat 2.1g; mono fat 2.9g; poly fat 0.9g; protein 13.2g; carbohydrates 31.5g; fiber 4.1g; cholesterol 214mg; iron 2.6mg; sodium 679mg; calcium 155mg.