Burst Heirloom Tomato & Sweet Corn Breakfast Shakshuka

Shakshuka, whose name hints at a lively mix, hails from North African kitchens where eggs gently poach in spiced tomato sauce. This breakfast take bursts heirloom tomatoes with sweet corn for a sunny one-skillet brunch.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 410 cal
• 20g protein
• 32g carbs
• 23g fat
• 6g fiber

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Ingredients

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

Instructions

1. 1Roughly chop the heirloom tomatoes into bite-size pieces. Dice the onion and mince the garlic.
2. 2Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and cook 4 to 5 minutes until translucent and soft.
3. 3Stir in the garlic, smoked paprika, cumin, and red pepper flakes; cook 30 seconds until fragrant.
4. 4Add the chopped tomatoes, corn kernels, salt, and black pepper. Raise heat to medium-high and cook 8 to 10 minutes, stirring occasionally, until the tomatoes burst and release their juices into a thick sauce and the corn is tender.
5. 5Use a spoon to make eight small wells in the sauce. Crack an egg into each well.
6. 6Reduce heat to medium-low, cover the skillet, and cook 5 to 7 minutes until the egg whites are set but the yolks remain runny.
7. 7While the eggs finish, warm or lightly toast the bread slices. Crumble the feta and tear the basil.
8. 8Remove the lid, scatter feta and basil over the entire skillet, and give a final grind of black pepper.
9. 9Bring the skillet to the table and serve family-style with bread for scooping up the saucy tomatoes, corn, and eggs.