Wash hands with soap and water.
Gently rub bell pepper, zucchini and mushrooms under cold running water. Scrub onion and garlic with a clean vegetable brush under running water. Dry produce with a clean towel.
Chop the vegetables into medium pieces.
In a large skillet over medium heat, add the olive oil.
Add the bell pepper and onion and cook until the onion begins to soften, stirring occasionally, about 3 minutes.
Add the zucchini and sauté, stirring occasionally for another 3 minutes. Then, add the mushrooms and allow them to cook down. The mushrooms will begin to brown once the water begins to evaporate.
To the skillet, add the garlic and cook for 1 minute.
Stir in ¾ teaspoon salt, plus the paprika, cumin and cayenne pepper. Stir and cook 1 minute more.
While the vegetables cook, get four small bowls and crack two eggs into each bowl. Wash hands with soap and water after handling raw eggs.
Make four wells in the vegetable mixture and pour two eggs into each well. Season the eggs with salt. Wash hands with soap and water after handling raw eggs.
Cover the pan and lower the heat to medium-low. Cook mixture until the eggs are set and reach 160 °F on a food thermometer.
Serve with salsa.
Leftovers can be stored in an airtight container in the fridge. Reheat in the microwave until they reach 165 °F on a food thermometer.