Lay the shredded zucchini on paper towels then wrap and gently squeeze any excess moisture out (once squeezed, it should come off the towels easily).

In a large pan, heat the butter and then sauté the onion and bell pepper over medium high heat until translucent and beginning to brown, about 5 minutes. Add the zucchini and sausage and sauté until zucchini is tender crisp, another 5 minutes.

Use a spoon to create wells in the vegetable mixture then crack eggs into the wells. Cook on medium until the whites are set and the yolks are cooked to desired doneness, about 5 more minutes for runny yolks.