Add salt to water in a medium pot.

Add in the quartered potatoes.

Boil the potatoes for 6-8 minutes.

Drain the water from the pot.

Add the olive oil to a large skillet.

Heat on medium-high.

Add the zucchini, orange and red peppers, potatoes, and garlic.

Season to taste with salt and pepper.

Sautee for 8-10 minutes.

The vegetables should be tender yet crisp.

Make four round spaces in the skillet. (Move the vegetables to make the spaces.)

Carefully crack the eggs over the 4 spaces in the skillet.

Add the lid to the skillet.

Cook for 4-5 minutes. (Or until the eggs are cooked.)

Add the green onions and red pepper flakes as a garnish.