Start by grating the zucchinis and poblano pepper, and finely slice the shallot and garlic. Set aside the prepped vegetables.

In a large skillet, heat the olive oil over medium-high heat until shimmering, about 1-2 minutes.

Add the grated zucchini, poblano pepper, shallot, and garlic to the skillet, sprinkle with salt and pepper, and cook undisturbed for 3-4 minutes.

Stir occasionally and continue cooking for an additional minute until the vegetables are golden-brown and crispy.

Create two wells in the center of the vegetable mixture, crack the eggs into these wells, and sprinkle Parmesan over the skillet.

Cook for about 2 minutes, cover with a lid for 30 seconds to steam the eggs, ensuring yolks are runny.

Remove from heat, drizzle with hot sauce, sprinkle with scallions, and serve hot.