Melt the coconut oil in a large skillet with a tight-fitting lid over medium-high heat.
Add shallot, zucchini, spinach and garlic; cook until softened.
Break the eggs over the bed of cooked veggies then sprinkle with basil, chives, salt and pepper.
Cook the eggs by reducing the heat to medium-low.
Place sliced tomatoes on top of the eggs; cover and cook for 3 to 5 minutes or until egg whites are set and yolks remain slightly runny. Remove from heat and serve.