Preparations
Cut the vegetables into thick slices, removing the seeds from the bell peppers and the soft portion from the zucchini. Bake the vegetables on both sides with a little oil, seasoning with salt and pepper.
Break each egg into an individual vegetable ring on a medium heated cooking plate until the egg whites are solidified.
Serve the eggs and baked vegetable slices with a slice of fresh bread for a delicious brunch.
