1. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and saute, 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.
2. Fry eggs and serve: 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.

Yield: 4 servings