Skillet-Charred Corn & Zucchini Breakfast Hash with Crispy Eggs

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 2 cups fresh corn kernels
• 1 medium zucchini
• 1 small yellow onion
• 1 red bell pepper
• 4 large eggs
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 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 onion and red bell pepper into small even pieces; cut the zucchini into half-moons a quarter-inch thick so they cook at the same pace as the corn.
2. 2Heat a large cast-iron or heavy skillet over medium-high until very hot, then add most of the olive oil and swirl to coat.
3. 3Add the onion and bell pepper and cook, stirring occasionally, until the edges start to soften and pick up light color, about 3 minutes.
4. 4Tip in the fresh corn kernels and zucchini pieces; spread them in a single layer and let them sit undisturbed for 2 full minutes so the corn chars and the zucchini browns.
5. 5Stir, then continue cooking another 4 to 5 minutes until the vegetables are tender-crisp with dark blistered spots. Season with smoked paprika, garlic powder, salt, and black pepper.
6. 6Push the hash to the sides of the skillet to create four wells; add a drizzle of remaining oil into each well.
7. 7Crack an egg into each well, reduce heat to medium, and cook until the whites are set but yolks are still runny, about 3 to 4 minutes; cover briefly if you want firmer whites.
8. 8Remove from heat. Squeeze fresh lime juice over the entire skillet and scatter crumbled cotija and chopped cilantro on top.
9. 9Scoop a portion of hash onto each plate with one crispy-edged egg, making sure every serving gets plenty of the charred corn bits.
10. 10Serve hot with extra lime wedges on the side for squeezing at the table.