Feta Cheese With Eggs, Peppers, Zucchini, & Tomatoes

• 2 teaspoons extra-virgin olive oil cold pressed, I used a good Spanish one
• 2 garlic fat cloves, minced
• 1 teaspoon ground coriander
• 1 bell pepper sweet, diced
• 1 zucchini small, diced
• 3 slices feta cheese about 2.5 oz, they will break apart a bit
• 4 eggs
• 1 tomato fresh, ripe, chopped

1. Heat a 10-12 inch nonstick skillet over medium heat.
2. Add the oil and then the garlic and coriander.
3. Let the garlic sizzle gently, reducing heat of necessary, to roast until golden and fragrant.
4. Add the peppers and zucchini and cook for a few minutes.
5. Place the feat cheese over the veggie and leave to cook on medium low heat.
6. When the cheese is melting and falling apart, toss the veggies and cheese 2-3 times.
7. Crack the eggs over the skillet--ideally all yolks would remain unbroken, but one of mine broke. Luckily my husband does not care about egg yolk.
8. Sprinkle the chopped tomato around the edges and turn the broiler on.
9. When the eggs look like they have cooked pretty well underneath but are still raw in the center, cook under the broiler to desired doneness.

extravirgin olive oil cold pressed, garlic, ground coriander, bell pepper, zucchini, feta cheese, eggs, tomato

Taken from www.yummly.com/recipe/Feta-Cheese-With-Eggs_-Peppers_-Zucchini_-_-Tomatoes-1657606 (may not work)