Blistered Heirloom Tomato Shakshuka with Sweet Corn & Chili Crisp

Shakshuka, a beloved North African and Middle Eastern classic whose name evokes a spirited mix, gets a sunny twist here. Heirloom tomatoes blister in the skillet with sweet corn, then cradle eggs under a drizzle of chili crisp and feta.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 28g carbs
• 23g fat
• 5g fiber

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Ingredients

• 1.5 lb heirloom tomatoes
• 1.5 cups fresh sweet corn kernels
• 3 Tbsp extra-virgin olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 large eggs
• 3 Tbsp chili crisp
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves
• 4 slices or 4 small crusty bread or tortillas

Instructions

1. 1Core the heirloom tomatoes and cut them into thick wedges so they hold shape while blistering. Dice the onion and mince the garlic; set both aside near the stove.
2. 2Heat a large 12-inch skillet over medium-high heat until a drop of water sizzles. Add the olive oil and swirl to coat.
3. 3Add the onion and cook, stirring occasionally, until translucent and lightly golden at the edges, about 4 minutes. Stir in the garlic, smoked paprika, and cumin and cook just until fragrant, 30 seconds.
4. 4Add the tomato wedges and corn kernels in a single layer. Season with salt and pepper. Let them sit undisturbed for 2 minutes so the cut sides blister and caramelize, then stir gently and continue cooking until the tomatoes release juices and soften but still hold shape, 5 to 7 minutes total.
5. 5Reduce heat to medium-low. Use a spoon to make eight shallow wells in the tomato-corn mixture. Crack an egg into each well.
6. 6Cover the skillet and cook until the egg whites are just set and the yolks remain runny, 5 to 7 minutes. For firmer yolks, cook 1 to 2 minutes longer.
7. 7Remove the lid. Spoon chili crisp over the eggs and tomatoes so the oil pools into the sauce. Scatter crumbled feta and torn basil leaves across the top.
8. 8Toast or warm the bread or tortillas while the eggs finish. Serve the shakshuka straight from the skillet with bread for scooping. Taste and finish with an extra pinch of salt if needed.