Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Cook the zucchini: Add the sliced zucchini to the skillet and season with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
Pour in the eggs: Once the zucchini is cooked through, crack the eggs directly over the veggies. Reduce the heat to low and cover the skillet with a lid. Let the eggs cook for 5-7 minutes, or until the whites are set but the yolks remain runny. You can cook the eggs longer if you prefer them more well-done.
Finish and serve: Garnish with fresh herbs, such as parsley or basil, if desired. Serve immediately with your favorite side dish or as a standalone meal.
Serving and Storage Tips:
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