This healthy and hearty veggie skillet with a spicy kick is loaded with fresh summer produce.
Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, broccoli, bell pepper, corn, hot sauce, sugar, garlic powder, onion powder, paprika, oregano, thyme, salt and pepper; sauté for 3 minutes. Stir in spinach and tomatoes; let cook further 1 minute until spinach is wilted.
Make 4 shallow wells and add an egg into each well. Reduce heat to medium-low, cover and cook until whites are set with a runny yolk; about 4 minutes. Remove from heat.
Sprinkle with green onions and season with pepper to taste.
Tip: For a variation, try scrambling the eggs into the veggie skillet, add grated cheese and roll into a tortilla for a breakfast burrito.