Jalapeno Spiced Mexican Zucchini and Corn Topped with a Fried Egg
Growing up I used to think that all eggs other than scrambled were gross. When my mom would make sunny side up, or over easy eggs I whined, complained and wouldn’t eat them. For many years I only ate scrambled eggs or omelettes, and boy was I missing out.
What I didn’t realize back then was that so many people and restaurants overcook eggs. Overcooked eggs, particularly fried, sunny side up or over easy, turn bitter. Thanks to hubby I learned that when it comes to eggs a low flame is essential. For some reason I’ve always had bad luck when ordering eggs in restaurants, they arrive either overcooked and bitter or extra runny. Don’t get me wrong, I do like runny egg yolks and soft scrambled eggs — but what I don’t like is the taste of raw egg whites. So because I am particular about my eggs I mostly eat eggs at home.
These days sunny side up or over easy are my favorite ways of eating eggs, though I do also love boiled, poached and scrambled too. I love them with tortillas or with a side of mixed vegetables, occasionally with some sort of meat, and for any meal of the day. This morning I was craving veggies and luckily we had leftovers from dinner the night before. The leftovers were my Mexican zucchini and corn recipe that I shared a couple of years ago. The recipe is the same with the only exception being the jalapeno for an added spicy kick.
- 1-2 large jalapeno peppers, roughly chopped
- 1 large zucchini, quartered and sliced
- 1 can of corn (drained) or fresh corn when in season
- 1 large tomato, finely chopped
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- pinch of fine sea salt, or to taste
- pinch of ground black pepper, or to taste
- 1-2 tbsp. olive oil
- 3-4 eggs, enough for two people
- butter or olive oil to cook eggs
- crumbled queso fresco or feta cheese
- Heat the oil, saute the onions until translucent. Next add the garlic and cook for 2 minutes stirring often. Add the corn and cook for 5 minutes. If using fresh corn cook until the corn becomes tender. Next add the jalapenos, tomato, zucchini, salt and pepper. Stir, cover, turn the heat to low and continue to cook until the zucchini has soften and tomatoes have broken apart. Taste and adjust seasoning if desired.
- Melt some butter or heat the oil and cook eggs as desired -- either sunny-side up or over-easy. Plate the vegetables and top with fried egg(s) and crumbled queso fresco or feta. Enjoy!
This day I choose and over easy egg, but as you can see the yolk was perfectly runny. The creaminess of the yolk complimented the spicy vegetables perfectly, and the cheese added a lovely salty tone to the dish — it was the perfect way to start my day.
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this looks delicious and love the heat on it with jalepeno.. I need to get more zucchini this would be a big hit in our home … you always come up with the most gourmet ideas love this one !!!
Thank you Claudia, I think you’d love it!
Scrumptiously healthy!
Cheers,
Rosa
Yes, I’d have to agree Rosa;)
Lovely interpretation of a classic! Must try it with my vegetarian guys.
Thank you Victoria — hope your vegetarian guys enjoy it!
Great way to serve eggs with a kick. As always your photos are stellar!
Thanks so much Vicki:)
A wonderfully tasty savory breakfast!
Thank you Laura!
Love the look of that fried egg!
Thank you!
Definitely right there with you on the egg! I do like a runny yolk, but I want the whites cooked. Your squash dish with the jalapeno is similar to the New Mexico calabacitas. I’ve never thought of putting an egg on top and now that I see it, I want it! :) What a great way to start the day!
Hi MJ,
Yes, I remember seeing that on your blog and it is similar. I think you’d like the fried egg on top — it was so good. Thanks:)
I love runny egg yolks! And topping any dish with an egg makes for such an attractive presentation. Good recipe – thanks for this.
Yep runny egg yolks are delicious! Thank you John:)
That is a great light meal. Eggs have been making a comeback in my kitchen too and it does top a dish so well.
Thank you Evelyne!
Now this is a breakfast I would love to eat. vegies and spice and chilli. Very lovely photos.
I’m sure you’d love it Tania, thank you!
I would totally eat this for breakfast, lunch or dinner. :) Great way to fuel up. :)
It kept me energised for hours:)
I consider myself an egg freak, I can eat them all week, for any meal, and cooked in all ways! :-) Recently I finally perfected how to make an egg over easy, AND love it! I love the jalapeno and squash combined with the creaminess of an egg! Gorgeous, Hugs, Terra
Congrats Terra on perfecting the over easy egg — it’s not an easy thing to do.:) I hope you give this dish a try. Thanks & hugs back!
Made this for lunch, added chilli and more garlic, paprika and turmeric, lime juice and coriander, great thanks