In a large frying pan, sauté zucchini, tomatoes, beans, and rice in
the olive oil. Season with salt and pepper to taste.
When the rice begins to stick, add broth and cook until tomatoes
wilt and the zucchini begins to brown, about 5-7 minutes.
While the rice and vegetables cook, prepare the eggs in a separate
nonstick pan in your favorite preparation— scrambled, sunny side
up, or poached work well!
Serve rice mixture in bowls, and top with eggs, cheese, and some
fresh ground pepper.
Originally Submitted
5/14/2013
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