Enjoy a hearty and healthy breakfast with this succotash recipe that features fresh summer vegetables, poached eggs and a delicious herb oil. This is a great way to use up the seasonal produce and start your day with a satisfying meal. You can also make it vegan by replacing the eggs with crispy tofu!
To make this breakfast succotash, you will need the following ingredients:
- Olive oil or butter
- Onion
- Garlic
- Zucchini or summer squash
- Fresh green beans, okra, lima beans or edamame
- Red bell pepper
- Fresh corn kernels
- Smoked paprika
- Cumin
- Salt and pepper
- Eggs or crispy tofu
- Tender herbs like parsley, tarragon, basil, cilantro, sage or oregano
- Lemon zest
- Cherry tomatoes
To make the herb oil, you will need to finely chop the herbs, garlic and lemon zest and mix them with olive oil and salt. You can also add some chili flakes for a spicy kick.
To make the succotash, you will need to sauté the onion and garlic in olive oil or butter until soft, then add the zucchini, green beans, bell pepper and corn and cook until tender. Season with smoked paprika, cumin, salt and pepper.
To poach the eggs, you will need to bring a pot of water to a boil and then lower the heat to a simmer. Crack an egg into a small bowl and gently slide it into the water. Repeat with the remaining eggs and cook for about 3 minutes or until the whites are set and the yolks are still runny. Use a slotted spoon to transfer the eggs to a plate.
To serve, divide the succotash among four plates and top with poached eggs or crispy tofu. Drizzle with herb oil and garnish with cherry tomatoes. Enjoy your breakfast succotash with some crusty bread or toast if you like.
