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Summer succotash with eggs

Summer succotash with eggs


Here's our summery take on succotash, a smoky southern American dish, with pepper, sweetcorn and broad beans - one serving counts as 3 of your 5 a day.

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1342kj 321kcal
  • Fat
    Med 21%
  • Saturates
    Low 15%
  • Sugar
    Low 11%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 1 red pepper, diced
  • 1 garlic clove, finely chopped
  • 198g can Co-op sweetcorn, drained
  • 300g can broad beans, drained
  • 2 large Co-op British free range eggs
  • Coriander leaves, to serve (optional)
  • 1 tbsp Co-op olive oil
  • ½ tsp smoked paprika


  1. Heat the olive oil in a frying pan and cook the red pepper for a few minutes to soften
  2. Stir in the garlic and smoked paprika, then cook for a minute before adding the drained sweetcorn and broad beans, along with a splash of water
  3. Cook for another few minutes to heat through
  4. Season and set aside somewhere warm
  5. Poach the eggs to your liking, then serve with the succotash, sprinkled with coriander, if you like