1 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese
For each serving:
1 tsp. (5 mL) oil in large nonstick skillet on medium heat. Add 1/2 cup (125 mL) potatoes; cover. Cook 8 to 10 min. or until almost tender. Add 1/4 cup (50 mL) each peppers and zucchini; cook, covered, 3 to 5 min. or until potatoes are tender and peppers are crisp-tender, stirring occasionally.
In 1-1/2 Tbsp. (25 mL) scallions and 1 Tbsp. (15 mL) barbecue sauce; cook, uncovered, 1 min. or until heated through, stirring occasionally. Transfer mixture to serving bowl.
With 1 poached egg, 1 Tbsp. (15 mL) cheese and 1-1/2 Tbsp. (25 mL) of the remaining scallions.