Breakfast Succotash with Poached Eggs and Herb Oil Recipe
Poached eggs served over a skillet succotash of fresh summer veggies, topped with a flavorful herb oil.
How to Make the Best Breakfast Succotash with Poached Eggs and Herb Oil
This breakfast succotash with poached eggs and herb oil is a celebration of fresh summer vegetables at their peak. The combination of zucchini, corn, bell peppers, and green beans creates a colorful, nutrient-packed base that’s seasoned with smoky paprika and earthy cumin. Topped with perfectly poached eggs and a vibrant herb oil, this dish transforms simple ingredients into something truly special.
The star of this recipe is the homemade herb oil—a quick blend of fresh Italian parsley, garlic, and lemon zest that adds brightness and depth to every bite. When the runny yolk from the poached egg mixes with the herb oil and tender vegetables below, magic happens. It’s the kind of dish that makes you want to slow down and savor every forkful.
Whether you’re feeding a crowd at a weekend brunch or meal prepping for healthy weekday breakfasts, this succotash is incredibly versatile. The vegetables can be prepared ahead of time, and the herb oil keeps well in the refrigerator for several days. Just poach your eggs fresh and you’ll have a restaurant-quality breakfast on the table in minutes.
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.
Ingredients
Succotash
Herb Oil
To Serve
Instructions
Succotash
- In a large skillet, heat oil over medium-high heat. Add onion and sauté until tender, about 3-4 minutes, then add garlic.
- Turn heat down to medium and cook until garlic is fragrant, about 2 minutes. Add zucchini and green beans and cook about 3-4 minutes, then turn heat to medium-low.
- Add peppers and corn. Cook on medium-low for 10-15 minutes until everything is tender. Season with smoked paprika, salt, cumin, and pepper. Taste and adjust salt and spices to your liking. Add a splash of water to loosen if needed.
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. Use mostly Italian parsley and add 1 or 2 other herbs as an accent.
Assembly
- Poach the eggs to your desired doneness.
- Heat up the succotash if necessary, loosening with a little water if you like. Place the poached eggs over top and sprinkle with salt and pepper.
- Drizzle a teaspoonful of the flavorful herb oil over each serving. Finish with Aleppo chili flakes or regular chili flakes.
- Scatter fresh cherry tomatoes over and around. Serve immediately.
Notes
- You can substitute okra, lima beans, or edamame for the green beans.
- It takes quite a lot of herbs to make ½ cup chopped—they really condense down once chopped.
- For a vegan option, use crispy tofu instead of poached eggs.
