Charred Sweet Corn & Zucchini Breakfast Skillet with Sunny Eggs

Cast-iron charring coaxes deep, smoky sweetness from peak-season corn, a technique long loved at summer grills and diners. This skillet folds golden zucchini and jalapeño heat under sunny eggs for an easy one-pan breakfast.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 295 cal
• 14g protein
• 22g carbs
• 18g fat
• 5g fiber

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Ingredients

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

Instructions

1. 1Dice the zucchini into 1/2-inch cubes and the onion into small pieces; mince the jalapeño and garlic. Pat the zucchini dry with a towel so it browns instead of steaming.
2. 2Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add olive oil and butter, then tip in the corn kernels in a single layer and let them sit undisturbed 3 to 4 minutes until deeply charred in spots.
3. 3Stir in the onion, zucchini, and jalapeño. Cook 5 to 6 minutes, stirring only occasionally, until the zucchini is golden at the edges and no longer watery.
4. 4Add the garlic, smoked paprika, cumin, salt, and pepper. Stir constantly for 45 seconds until fragrant, then taste and adjust seasoning.
5. 5Use a spoon to make four shallow wells in the vegetable mixture. Crack an egg into each well and reduce heat to medium-low.
6. 6Cover the skillet and cook 4 to 5 minutes until the egg whites are fully set but the yolks are still runny and glossy.
7. 7Remove from heat, squeeze fresh lime juice over the entire skillet, and shower with crumbled cotija and chopped cilantro.
8. 8Serve straight from the pan with extra lime wedges on the side so everyone can scoop a sunny egg and plenty of charred corn-zucchini hash.