Ingredients
2 tablespoons olive oil2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes1 medium onion, chopped2 small zucchini, shredded (about 3 cups)4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices1/2 cup chopped roasted sweet red peppers6 cherry tomatoes, quartered1/4 teaspoon salt1/8 teaspoon pepper1/2 cup shredded cheddar cheese4 large eggs
Preparation
In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender.
Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
