Description
A vibrant and hearty breakfast succotash featuring a medley of fresh vegetables sautéed with aromatic spices, topped with perfectly poached eggs and a bright, flavorful herb oil. This colorful dish is garnished with fresh cherry tomatoes and a hint of chili flakes for a warming finish, making it a nourishing and satisfying start to your day.
Ingredients
Succotash
- 1-2 tablespoons olive oil (or butter)
- 1 cup diced onion
- 3-4 roughly chopped garlic cloves
- 2 cups diced zucchini (or summer squash)
- 1 cup fresh green beans, sliced into ½ inch pieces (or okra, lima beans, or edamame)
- 1 red bell pepper, diced
- 2 ears of corn, shucked and kernels removed (about 2 cups)
- ¾ teaspoon smoked paprika
- ¾ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- 4-8 large eggs, poached (or crispy tofu as an alternative)
Herb Oil
- ½ cup packed finely chopped tender herbs (Italian parsley, tarragon, basil, cilantro, sage, oregano)
- 1 large garlic clove
- 1 tablespoon lemon zest, chopped
- ½ cup olive oil
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
- Chile flakes (optional)
Garnish
- Fresh cherry tomatoes, sliced in half
Instructions
- Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté until tender, about 3-4 minutes. Add the roughly chopped garlic cloves and cook for an additional 2 minutes until fragrant.
- Cook Zucchini and Green Beans: Reduce heat to medium. Add the diced zucchini and sliced green beans to the skillet, cooking for 3-4 minutes. Then lower the heat to medium-low to continue cooking gently.
- Add Peppers and Corn: Stir in the diced red bell pepper and fresh corn kernels. Continue cooking over medium-low heat for 10-15 minutes until all vegetables are tender. Season the succotash with smoked paprika, cumin, salt, and cracked pepper. Adjust seasoning to taste, and if needed, add a splash of water to loosen the mixture.
- Prepare Herb Oil: Finely chop the tender herbs and a large garlic clove. Add the chopped lemon zest and combine all ingredients in a bowl with ½ cup olive oil, 1/8 teaspoon salt, and pepper to taste. Stir well to incorporate all flavors. Italian parsley forms the base, accented by 1 or 2 additional herbs.
- Poach Eggs: Poach the eggs to your preferred doneness. Alternatively, prepare crispy tofu for a vegan-friendly option.
- Assemble the Dish: Reheat the succotash if necessary, loosening with a little water if desired. Plate the succotash, top each serving with poached eggs, and spoon a teaspoonful of the herb oil over the eggs. Sprinkle with additional salt, pepper, and aleppo or chili flakes if using.
- Garnish and Serve: Scatter halved fresh cherry tomatoes around and over the plate for a fresh burst of flavor. Serve immediately while warm.
Notes
- You can substitute green beans with okra, lima beans, or edamame depending on preference or availability.
- Crispy tofu is a great substitute for eggs to make the dish vegan-friendly.
- The herb oil is versatile; adjust herb ratios based on what you have, but parsley should be the primary base.
- Add a splash of water during cooking if the succotash becomes too dry or starts to stick.
- Adjust seasoning, especially salt and spices, according to your taste.
- Aleppo chili flakes add a gentle heat; regular chili flakes can be used as an alternative or omitted entirely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
