fried-eggs-with-vegetable-confetti-106520.json

{
    "directions": [
        "Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut\u00e9 bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and saut\u00e9, 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.",
        "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."
    ],
    "ingredients": [
        "3 tablespoons plus 1 teaspoon olive oil",
        "1 yellow bell pepper, cut into 1/4-inch dice",
        "1 medium onion, cut into 1/4-inch dice",
        "1 tablespoon minced garlic",
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Vegetable",
        "Breakfast",
        "Brunch",
        "Fry",
        "Vegetarian",
        "Spring",
        "Gourmet"
    ],
    "title": "Fried Eggs with Vegetable Confetti",
    "url": "http://www.epicurious.com/recipes/food/views/fried-eggs-with-vegetable-confetti-106520"
}