Skillet Eggs and Zucchini
Peel and cube the onion. Rinse and slice the zucchini thinly. Rinse the tomatos and cut into narrow wedges. Heat the oil in a nonstick skillet.
Cook the onions and zucchini over medium heat, stirring occasionally, for 4-5 minutes. Season with salt and pepper.
Crack each egg into a cup and slide onto vegetables, then season with salt and cook over low heat for 8-10 minutes, or until the whites are just set. Serve with tomato wedges on plates, sprinkled with chives.