Blistered Heirloom Tomato Shakshuka with Sweet Corn

Serves 4 · 15 min prep · 25 min cook

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 ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 pieces crusty bread or pita

Instructions

1. 1Dice the onion and mince the garlic; core and roughly chop the heirloom tomatoes into bite-size chunks, reserving any juices.
2. 2Heat a large 12-inch skillet over medium heat and warm the olive oil until it shimmers. Add the onion and cook, stirring often, until softened and lightly golden at the edges, about 5 minutes.
3. 3Stir in the garlic, cumin, smoked paprika, and red pepper flakes; cook just until fragrant, about 30 seconds, so the spices bloom without burning.
4. 4Add the chopped tomatoes with their juices and the fresh corn kernels. Season with salt and pepper. Raise heat slightly and cook, stirring occasionally, until the tomatoes break down into a chunky sauce and the corn is tender-sweet, 8 to 10 minutes.
5. 5Use a spoon to make six shallow wells in the sauce. Crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook until the whites are set but the yolks are still runny, 5 to 7 minutes. For firmer yolks, cook 1 to 2 minutes longer.
6. 6Remove the lid and scatter crumbled feta and chopped cilantro over the top. Let the residual heat soften the cheese for 1 minute.
7. 7Taste the sauce and adjust seasoning if needed. Toast or warm the bread while the eggs finish.
8. 8Spoon into bowls, making sure each serving gets eggs, sauce, and corn. Serve immediately with bread for scooping.