Charred Sweet Corn Zucchini Breakfast Hash with Jammy Eggs

Breakfast hash thrives in a screaming-hot skillet, where sweet corn chars until smoky and caramelized. This late-summer version folds in zucchini and peppers, then crowns each plate with jammy eggs for a rich, runny finish.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 320 cal
• 15g protein
• 24g carbs
• 19g fat
• 5g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 2 medium zucchini
• 1 small yellow onion
• 1 red bell pepper
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 large eggs
• 1/4 cup fresh cilantro
• 1 lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup cotija cheese

Instructions

1. 1Dice the zucchini into half-inch cubes and the onion and bell pepper into similar small pieces. Mince the garlic and set everything near the stove for quick cooking.
2. 2Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add olive oil, then scatter in the sweet corn kernels in a single layer and let them char without stirring for 2 to 3 minutes until blistered and sweet-smelling.
3. 3Add the diced onion, bell pepper, and zucchini to the skillet. Season with salt, pepper, smoked paprika, and cumin, then cook, stirring occasionally, until the vegetables soften and pick up golden edges, about 6 to 8 minutes.
4. 4Stir in the minced garlic and cook just until fragrant, about 45 seconds. Squeeze half the lime over the hash and taste for seasoning, adding more salt if needed.
5. 5Push the hash to the sides of the skillet to create four small wells. Crack an egg into each well, cover the skillet, and cook over medium heat until the whites are set and the yolks are jammy, 3 to 4 minutes.
6. 6Remove the lid and check that the eggs have the soft centers you want. Sprinkle crumbled cotija evenly over the hash and eggs while everything is still hot so it softens slightly.
7. 7Chop the cilantro and scatter it generously across the skillet. Cut the remaining lime into wedges for serving.
8. 8Spoon the hash and eggs onto warm plates, making sure each portion gets plenty of charred corn and zucchini. Serve right away with extra lime wedges on the side.