Charred Zucchini and Bacon Breakfast Skillet with Crispy Fried Eggs

Instructions

1. 1

   Prep your produce quickly on the cutting board. Slice 2 medium zucchini into 1/3-inch half-moons and chop 4 slices thick-cut bacon into bite-sized pieces. Don't worry about peeling the zucchini—the skin holds the texture together so it won't turn to mush.

   3 min

   Tip: Cut the zucchini on the thicker side; paper-thin slices release too much moisture too quickly.

2. 2

   Set a large 10- or 12-inch heavy skillet (cast-iron is king here) over medium heat. Drop in the chopped 4 slices thick-cut bacon and cook, stirring occasionally, until crispy and deeply browned, about 5 minutes. Use a slotted spoon to transfer the crispy bacon to a small plate, leaving about 2 tablespoons of rendered smoky bacon fat in the skillet. If you have excess fat, spoon out the extra, but definitely don't wipe the pan clean.

   5 min

   Tip: Starting bacon in a warm—not smoking hot—pan helps render the fat gently without scorching.

3. 3

   Crank the skillet heat up to medium-high. Add the sliced 2 medium zucchini in an even, single layer across the bottom of the pan. Sprinkle with 1/4 tsp kosher salt and 1/4 tsp freshly cracked black pepper. Now, leave it alone! Let the zucchini sear completely undisturbed for 3 minutes so it develops deep golden-brown blistered spots. Flip and cook for another 2 minutes until tender-crisp.

   5 min

   Tip: Resist the urge to stir constantly. High heat and contact with the pan are what caramelize zucchini instead of steaming it.

4. 4

   Reduce the heat to medium. Add 2 cloves garlic, 1/2 tsp smoked paprika, and 1 tbsp unsalted butter right into the center of the skillet. Stir vigorously for 30 seconds until the butter foams and smells nutty and garlicky. Fold in half of the reserved crispy bacon, then use your wooden spoon to nudge the zucchini aside and create 4 distinct nests for the eggs.

   1 min

   Tip: Adding the butter after searing prevents the milk solids from burning while giving you maximum rich flavor.

5. 5

   Crack 4 large eggs directly into the cleared nests in the zucchini bed. Sprinkle the egg tops with the remaining 1/4 tsp kosher salt and 1 pinch red pepper flakes. Turn the heat down to medium-low, cover the skillet with a lid or a rimmed baking sheet, and let steam for 3 to 4 minutes until the whites are fully set and the yolks are still glossy and runny.

   4 min

   Tip: Keep a close eye during minute 3. Trapping the steam sets the tops of the whites fast without overcooking your yolks.

6. 6

   Take the skillet off the heat. Melt the remaining 1 tbsp unsalted butter quickly in the microwave or a tiny pot for 20 seconds, then spoon it over the warm eggs. Scatter the remaining crispy bacon over the skillet alongside 1/4 cup crumbled feta cheese and 2 scallions, thinly sliced. Finish with a bold squeeze of juice from 1/2 lemon directly over the zucchini and dig in immediately.

   2 min

   Tip: That little hit of fresh lemon juice at the end cuts through the bacon drippings and wakes up the whole skillet.