Tried a little something new for brunch today... Fajita Eggs as dubbed after tasting! This turned out tasting so much like fajitas that afterward we decided to save some for lunch to serve up on tortillas with some leftover chicken. (Thinking! 😉) The basics of this recipe are as follows, you can tweak as need be, I think this could be a great clean out the fridge recipe for veggies!
You need an ovenproof skillet, preheat oven broiler. 1 onion sliced, sautéd in 2T olive oil 5min. Add in 1 sliced zucchini, 1 sliced bell pepper, 2 cloves minced garlic, and 1 cup peeled/blanched chopped tomato ( or canned, I was just out ). Mix all and simmer for 5 min covered. Add spices: 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, pinch of cayenne, stir well, cook a few more minutes. Make several 'wells' in the vegetable mixture and crack 6 eggs into the wells. Place in oven and cook for about 2-3 minutes.
You may want to serve this with tortillas and chips! It's a quick trip to Mexico!