Begin by grating the zucchini and poblano pepper using a box grater or food processor. Slice the shallot and mince the garlic.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Add the prepared zucchini, poblano pepper, shallot, and garlic to the hot skillet. Season lightly with salt and pepper.

After 4 minutes, stir the vegetable mixture well, allowing it to cook for an additional 3–5 minutes.

Using a spatula, create small wells in the cooked vegetable mixture and crack an egg into each well.

Allow the eggs to cook for about 2 minutes, then cover the skillet with a lid for an additional 30 seconds.

Once the eggs are cooked to your liking, remove the skillet from the heat. Drizzle with hot sauce and garnish with scallions.