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2 tablespoons Olive Oil, divided
1 large Shallot, peeled, quartered and diced
1 small Zucchini, quartered and diced
1 small Yellow Summer Squash, quartered and diced
1 small head Cauliflower, cut into tiny florets
Kosher Salt
Black Pepper
1 cup Enchilada Sauce {or use your favorite!}
4 Fried Eggs
Manchego Cheese {optional}
1 tablespoon minced Parsley
1 tablespoons minced Cilantro
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