With summer comes a plethora of fresh local produce, so much so at times it’s hard to keep up! A simple way to incorporate more of summer’s delicious harvest into our daily routine is to serve them for breakfast.
In this recipe for Breakfast Succotash with fresh summer veggies– fresh sweet corn, zucchini, sweet peppers and green beans are sautéed with onion and garlic until tender, then seasoned with spices. Wobbly poached eggs, topped with a flavorful herb oil are nestled overtop. If you prefer your eggs cooked all the way through, crack the eggs right over the succotash and place the skillet in a hot oven until cooked to your liking. Alternatively, for a lighter vegan take, skip the eggs altogether and add seared salt and pepper tofu.
Another breakfast skillet recipe using fresh summer produce is called Shakshuka, a delicious North African baked egg dish.
On the home front: The vacation we took several weeks ago, feels like ions ago. I wish I could bottle the feeling of walking down a lonely beach without a care in the world but looking at shells and breathing sea air – and preserve it forever. Too quickly work and busyness come knocking – emails must be attended to, phone calls answered and events coordinated and catered. The still space that was created during our time away, slips silently away. This morning I’m clinging to a perfectly smooth oval stone I found on Whidbey Island hoping it will transport me there, if only for a few seconds.
Have a great weekend!
Breakfast Succotash with Poached Eggs and Herb Oil
Poached eggs served over a skillet succotash of fresh summer veggies, topped with a flavorful herb oil.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: Northwest
- 1–2 Tablespoons olive oil ( or butter)
- 1 Cup diced onion
- 3–4 rough chopped garlic cloves
- 2 Cups diced Zucchini ( or summer squash)
- 1 Cup fresh green beans , sliced ½ inch pieces ( or use 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
- 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 oil
- 1/8 tsp salt, pepper
- chile flakes ( optional)
- fresh cherry tomatoes, sliced in half
- In a large skillet, heat oil over medium high heat. Add onion. Saute until tender, about 3-4 minutes, add garlic.
- Turn heat down to medium, and cook until garlic is fragrant, about 2 minutes. Add zucchini and green beans and cook about 5 minutes, then turn heat to med low.
- Add peppers and corn. Cooking on medium low for 10-15 minutes until everything is tender. Season with smoked paprika, salt, cumin and pepper. And leave on very low heat.
- Make the herb oil. Finely chop the herbs and garlic. Zest the lemon and chop it up a bit. Place all ingredients in a bowl and stir to combine.
- I prefer using mostly Italian parsley and then adding 1 or 2 other herbs as an accent. It takes quite a lot of herbs to make ½ cup chopped ( it really condenses down, once chopped.)
- Poach the eggs.
- Heat up the succotash (if necessary), place the poached eggs over top and sprinkle with salt and pepper and a teaspoonful of the flavorful herb oil. Finish with aleppo chili flakes ( or chili flakes) – optional, and scatter cherry tomatoes over and around. Serve immediately.