Southwestern Veggie Hash

• portions: 4

Ingrédients

2½ teaspoons extra-virgin olive oil

4 large eggs

1 red bell pepper, stemmed, seeded, and chopped

1 small zucchini, chopped

¾ cup cooked black beans, drained and rinsed (page 72)

½ cup corn kernels, fresh or frozen

½ cup chopped scallions

1¼ teaspoons chili powder

¾ teaspoon sea salt

1 tablespoon fresh lime juice

Fresh cilantro, for serving (optional)

Pickled Onions, for serving (page 78, optional)

Hot sauce or salsa, for serving (optional)

Tortilla chips, for serving (optional)

Freshly ground black pepper

Instructions

Heat ½ teaspoon of the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the eggs, reduce the heat to low, and cook, covered, for 2 to 3 minutes, or until the yolks are just set. Remove the eggs from the pan and set aside. Cover loosely with foil if you'd like to keep them hot while you sauté the veggies.

Heat the remaining 2 teaspoons olive oil in the pan over medium heat. Add the bell pepper, zucchini, black beans, corn, scallions, chili powder, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, or until tender. Stir in the lime juice and season to taste.

Divide the hash among four plates. Top with the fried eggs and serve with cilantro, pickled onions, hot sauce, and tortilla chips, if desired.