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Corn and Chile Relish with Poached Eggs and Grilled Bread

Using Badia spices in the Hispanic Foods section cuts down the cost of your spices! We also used a 6 pack of eggs instead of a dozen to reduce the cost.

10 minutes
20 minutes


  • 4 tbsp. olive oil, divided
  • 2 cups fresh or frozen corn kernels
  • 2 cloves garlic, minced
  • 1 small red onion, diced
  • 3 Anaheim or Hatch chiles, seeded and diced
  • 1 zucchini, diced
  • 1 tbsp. red wine vinegar
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 3 tbsp. chopped parsley
  • 4 eggs
  • 4 slices country bread


  1. 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.
  2. Heat a grill pan to medium. Lightly brush remaining 2 tbsp. oil onto bread slices; grill both sides until golden.
  3. 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

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