Crispy Smashed Zucchini Egg Skillet with Heirloom Tomato Relish

Smashed vegetables earn shatter-crisp edges when pressed flat in a hot skillet, a simple trick that turns garden zucchini into brunch gold. Eggs nestle among the rounds with a bright heirloom tomato relish and feta for a sunny skillet plate.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 310 cal
• 15g protein
• 12g carbs
• 23g fat
• 3g fiber

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Ingredients

• 3 medium zucchini
• 2 medium heirloom tomatoes
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 3 Tbsp extra-virgin olive oil
• 2 minced garlic cloves
• 1 Tbsp chopped fresh oregano
• 2 Tbsp torn fresh basil
• 1 tsp red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 sliced green onions

Instructions

1. 1Trim the zucchini and slice into 1/2-inch rounds. Toss with half the salt and let sit in a colander 5 minutes to draw out excess water, then pat very dry with paper towels.
2. 2Heat olive oil in a large 12-inch cast-iron skillet over medium-high heat until shimmering. Add zucchini in a single layer and cook undisturbed 3 to 4 minutes until deeply golden on the bottom.
3. 3Flip each round, then use a spatula or the bottom of a glass to gently smash them flat; cook another 3 minutes until edges are crisp and centers tender. Sprinkle with smoked paprika and half the black pepper.
4. 4While zucchini cooks, dice the heirloom tomatoes and toss in a bowl with minced garlic, remaining olive oil, red wine vinegar, oregano, remaining salt, and a grind of pepper to make a bright relish.
5. 5Create four small wells among the smashed zucchini. Crack one egg into each well.
6. 6Reduce heat to medium-low, cover the skillet, and cook 4 to 5 minutes until egg whites are set but yolks are still jammy and runny.
7. 7Remove from heat, scatter crumbled feta and sliced green onions over the skillet, and spoon the tomato relish generously across the top.
8. 8Finish with torn basil. Serve straight from the pan with toast or alone for a garden-overflow breakfast that tastes craveable, not watery.