Heat a large sauté pan over medium heat. Heat 2 tbsp. oil, then add corn, garlic and onion; cook for 5 minutes. Add chiles, zucchini, vinegar and paprika; cook for another 10 minutes. Remove from heat, then season with salt and pepper. Mix in parsley, then divide into 4 serving bowls.
Heat a grill pan to medium. Lightly brush remaining 2 tbsp. oil onto bread slices; grill both sides until golden.
Meanwhile, bring a medium pot of water to a boil. Reduce heat to a low simmer. Carefully crack eggs into simmering water and cook for 4 minutes. Remove with a slotted spoon and place 1 egg into each bowl of corn relish. Serve with grilled bread.
Per serving: 365 calories, 13 g protein, 20 g total fat (4 g sat., 0 g trans), 36 g carbohydrate, 4 g fiber, 8 g sugar, 186 mg cholesterol, 271 mg sodium, 12 points