Ingredients Weight Measure
Olive oil, divided 3/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce, divided 6 Tbsp.
Salt 1-1/2 tsp.
Pepper, freshly ground 1-1/2 tsp.
Red onion, diced 3 ea.
Yellow, red, or orange bell peppers, diced 3 ea.
Japanese eggplants, small, diced 3-6 ea.
Yellow zucchini, large, diced 3 ea.
Zucchini, large, diced 3 ea.
Cherry or grape tomatoes 3 cups
Safest Choice™ Pasteurized Eggs 12 ea.
Rosemary, fresh 3 Tbsp.
Thyme, fresh 3 Tbsp.
Oregano, fresh 3 Tbsp.


  1. Combine 3 tablespoons olive oil, 3 tablespoons TABASCO® Green Sauce, salt and pepper in a small bowl. Set aside.
  2. In a large skillet (cast iron works great here) heat 5 tablespoons olive oil over medium-high heat. Add the onion, bell pepper, and eggplant, and cook, stirring frequently, for 5 minutes until the vegetables become tender. Add the zucchini and tomatoes and cook for another 3-4 minutes until all the vegetables are tender and lightly browned. Whisk 4 tablespoons of olive oil and remaining TABASCO® Green Sauce and add to the skillet, stirring the vegetables to coat evenly. Reduce the heat to low while you cook the eggs.
  3. In another skillet, heat the remaining olive oil as needed (should be enough to barely coat the bottom of the pan) over medium-high heat. When the pan is heating, slide one or two eggs into the pan.
  4. Cook over medium-high heat for about 3 minutes. The key to cooking a fried egg is to make sure the pan is hot before putting the eggs in and using eggs that have warmed to room temperature. When the eggs are cooked (whites are set and the yolk has just firmed) carefully remove the eggs.
  5. Divide the vegetable mixture among 12 plates and top each with a fried egg. Season with a pinch of salt and pepper and garnish with the fresh herbs.

Yield: 12 servings