Real Recipes From Real Home Cooks ®

confetti eggs

Recipe by
Glenda Purvis
Colfax, CA

This is a versatile, great brunch/lunch or light supper that uses up the vegetables you have in your crisper! You will notice that in the pictures provided, I used green beans (because that's what I had on hand) and didn't include tomatoes. The ingredients listed in the recipe were what I had when I first made this; since then, there have been many variations on the theme and I'm sure there will be more.

yield 2
prep time 15 Min
cook time 15 Min
method Saute

Ingredients For confetti eggs

  • 4 Tbsp
    fresh basil or cilantro
  • 1 lg
    garlic clove, minced
  • 1/2 sm
    onion, chopped
  • 1/2 md
    tomato, seeded and chopped
  • 1 sm
    zucchini, chopped
  • 1/2
    green bell pepper, chopped
  • 1 Tbsp
    olive oil
  • salt and pepper to taste
  • 4
    eggs, any style

How To Make confetti eggs

  • 1
    Saute onions until transparent, then add the minced garlic. Cook for another minute, being careful not to burn garlic.
  • 2
    Add vegetables all at once. Note - if substituting vegetables that require longer cooking times, add them in first and saute until almost finished THEN add quicker cooking ingredients.
  • 3
    When vegetables are almost done, prepare eggs however you like. Be careful not to finish them before the vegetables are ready to go - nothing worse than cold cooked eggs- ick!
  • 4
    Place cooked vegetables on plate and top with your eggs. Easy peasy!