Smashed Zucchini & Corn Breakfast Skillet with Crispy Eggs

Smashing zucchini coins in a hot skillet unlocks deep caramelization and a tender-crisp bite that turns garden overflow into breakfast gold. Sweet corn, blistered tomatoes, and crispy-edged eggs finish this one-pan skillet with feta and smoked paprika.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 290 cal
• 14g protein
• 16g carbs
• 20g fat
• 4g fiber

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Ingredients

• 2 medium zucchini
• 1 1/2 cups fresh sweet corn kernels
• 4 large eggs
• 1 cup halved cherry tomatoes
• 1/2 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 minced garlic cloves
• 1 tsp smoked paprika
• 1 tbsp chopped fresh oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. 1Trim the zucchini and cut into thick coins. Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering.
2. 2Add the zucchini in a single layer and cook undisturbed 3 minutes until deeply golden on the bottom. Flip, then use a spatula to gently smash each piece flat so it crisps further.
3. 3Scatter the corn kernels and halved cherry tomatoes the smashed zucchini. Season everything with salt, pepper, and smoked paprika.
4. 4Cook 4–5 minutes more, stirring the corn and tomatoes occasionally, until the corn chars lightly and tomatoes begin to blister and release juices.
5. 5Push the vegetables to the edges of the skillet to create four wells. Drizzle the remaining oil into the wells.
6. 6Crack an egg into each well, sprinkle with salt, and cook 3–4 minutes until the whites are set and edges crisp but yolks still runny.
7. 7Remove from heat, scatter crumbled feta, minced garlic, and fresh oregano over the skillet.
8. 8Finish with a squeeze of lemon juice and serve straight from the pan while the eggs are hot and yolks jammy.