Bright red bell pepper and zucchini get a quick sauté in olive oil until their edges turn golden, then a punch of scallion, jalapeño, and cumin wakes everything up before the eggs go in. The whole thing finishes in the oven until just set, so you get a fluffy, custardy center without ever babysitting a stovetop. A scatter of fresh cilantro and a squeeze of lime right at the table give it that citrusy, herby lift that makes this feel like something you'd order at a sunny café. Olive oil and a vegetable-forward mix of peppers and zucchini make this an easy, natural fit for a Mediterranean-style plate, and the eggs keep it satisfying enough for a proper breakfast or brunch. It's the kind of dish you can pull together on a weeknight but still feels special enough for guests, sliced into wedges straight from the skillet.
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Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges begin to color, about 6–7 minutes.
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