Serves: 8
Total Calories: 82

2 tablespoons vegetable oil
1 (8-ounce) can stewed tomatoes
1 teaspoon beef bouillon granules
2 cups zucchini unpeeled and sliced
3/4 cup green bell pepper, coarsely diced
1/2 cup corn
1/2 cup carrot, sliced
1/2 cup potato, diced
1/2 cup onion coarsely chopped
1/2 teaspoon oregano crushed
1 teaspoon salt
1/8 teaspoon black pepper
4 eggs

In 10-inch skillet, combine all ingredients except eggs (1 cup stewed fresh tomatoes can be substituted for canned frozen or canned corn can be substituted for fresh). Cover simmer until crisp-tender, about 20 minutes. With slotted spoon, remove vegetables to serving dish keep warm. Bring vegetable juice in skillet to a boil. (If necessary, add water to make liquid 1 inch deep.) Crack eggs into vegetable juice, taking care not to break yolks and keeping eggs separated. Cover skillet and cook 2 to 4 minutes or until eggs are cooked to desired doneness. Serve over hot vegetables for a whole meal. Or omit eggs and serve vegetables as a side dish.

Nutritional Facts:

Serves: 8
Total Calories: 82
Calories from Fat: 45

More Recipes from the Managing Your Meals Cookbook:
Cheesy Egg Cups
Creamed Hard-Cooked Eggs
Deviled Eggs
Egg Casserole
Mixed Vegetables with Poached Eggs
Mushroom Quiche
Omelet
Poached Eggs on Toast
Scrambled Eggs
Western Omelet
Zucchini Egg Scramble
Zucchini Frittata