Sweet Corn & Zucchini Breakfast Hash with Crispy Fried Eggs

Breakfast hash thrives on skillet heat, turning chopped vegetables golden and caramelized at the edges. Sweet corn and zucchini mingle with smoked paprika and cumin, then finish under crispy fried eggs for a bright summer morning plate.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 22g 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
• 2 garlic cloves
• 4 large eggs
• 3 tbsp olive oil
• 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, finely chop the onion and bell pepper, and mince the garlic; pat the zucchini dry with a towel to reduce moisture.
2. 2Heat two tablespoons of olive oil in a large 12-inch cast-iron or nonstick skillet over medium-high heat until shimmering.
3. 3Add the onion and bell pepper and cook, stirring occasionally, until softened and starting to brown at the edges, about 4 minutes.
4. 4Stir in the zucchini cubes and cook undisturbed for 2 minutes to get color, then toss and continue until the zucchini is golden and just tender, about 5 minutes total.
5. 5Add the fresh corn kernels, garlic, smoked paprika, cumin, salt, and pepper; cook another 3 to 4 minutes until the corn is bright and lightly charred in spots.
6. 6Taste the hash and adjust seasoning; squeeze half the lime over the skillet and fold in most of the chopped cilantro.
7. 7Push the hash to the sides of the pan to create four small wells; add the remaining oil to the wells.
8. 8Crack an egg into each well, season the whites lightly with salt, and cook undisturbed until the edges turn lacy and golden and the whites are set but yolks still runny, 3 to 4 minutes. Cover briefly if you prefer firmer whites.
9. 9Remove from heat, crumble cotija over the entire skillet, and scatter the remaining cilantro.
10. 10Serve straight from the pan with lime wedges on the side for squeezing over the runny yolks.