Southwest Breakfast Bowl

Directions

1. 1
   For each serving: Heat 1 tsp.
2. 2
   (5 mL) oil in large nonstick skillet on medium heat.
3. 3
   Add 1/2 cup (125 mL) potatoes; cover.
4. 4
   Cook 8 to 10 min.
5. 5
   or until almost tender.
6. 6
   Add 1/4 cup (50 mL) each peppers and zucchini; cook, covered, 3 to 5 min.
7. 7
   or until potatoes are tender and peppers are crisp-tender, stirring occasionally.
8. 8
   Stir in 1-1/2 Tbsp.
9. 9
   (25 mL) scallions and 1 Tbsp.
10. 10
    (15 mL) barbecue sauce; cook, uncovered, 1 min.
11. 11
    or until heated through, stirring occasionally.
12. 12
    Transfer mixture to serving bowl.
13. 13
    Top with 1 poached egg, 1 Tbsp.
14. 14
    (15 mL) cheese and 1-1/2 Tbsp.
15. 15
    (25 mL) of the remaining scallions.