Anaheim chile pepper, cilantro and queso fresco combine to give a Spanish twist to a simple egg dish.
In a large skillet heat oil over medium heat. Add onion, Anaheim pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add tomatoes, zucchini, savory and salt; cook 5 minutes more or until tomatoes release their liquid and zucchini is tender, stirring occasionally.
Break one egg into the tomato mixture. Repeat with the remaining three eggs, allowing each egg an equal amount of space in the tomato mixture. Cover and simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from heat.
Sprinkle with queso fresco and fresh cilantro. If desired, serve with corn tortillas.