In an 8" skillet, preferably cast iron, heat olive oil over medium-low heat. Dice onion and add to skillet, sautéing until translucent, 6-8 minutes. Stir in zucchini and corn kernels and cook until tender soft, 6-8 minutes. Add lime juice and sea salt and stir.

Create well in the middle of the zucchini mixture and crack eggs. Turn heat down to low, cover, and let cook until egg yolks are set to desired consistency (5-10 minutes).

Remove from heat and serve with queso fresco, salsa, and a sprinkle of cilantro.