1. Heat olive oil in a sauté pan over medium heat. Add onion and zucchini, and sauté until soft, about five to seven minutes. Add garlic and stir until fragrant, about one minute. Add salsa and simmer two minutes.
2. Crack and check eggs. Make a well in pan and slide eggs individually into indentations. Cook about three minutes, until the whites have set.
3. Sprinkle cheese on top and cover two minutes or until cheese has melted.
4. Serve on top of brown rice or in wraps.
If not using a flavorful salsa, add 1/4 teaspoon cumin, 1/8 teaspoon black pepper, 1/4 teaspoon Italian seasoning, and 1/2 teaspoon salt.