Charred Corn & Heirloom Tomato Breakfast Skillet with Soft Eggs

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 2 tbsp extra-virgin olive oil
• 1/2 medium yellow onion
• 2 garlic cloves
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/4 cup fresh basil leaves
• 1/3 cup crumbled feta
• 2 scallions

Instructions

1. 1Dice the onion and mince the garlic; core and roughly chop the heirloom tomatoes into bite-size chunks, reserving any juices. Slice the scallions thinly and tear the basil.
2. 2Heat a 12-inch cast-iron or heavy skillet over medium-high heat until hot. Add the olive oil and swirl to coat.
3. 3Add the onion and cook, stirring occasionally, until it softens and turns translucent with light golden edges, about 3 to 4 minutes.
4. 4Stir in the garlic and smoked paprika; cook just until fragrant, about 30 seconds, then immediately add the corn kernels.
5. 5Spread the corn in an even layer and let it sit undisturbed for 2 to 3 minutes so the kernels char and blister in spots. Stir and repeat once more until many kernels are golden and lightly blackened.
6. 6Add the chopped tomatoes with their juices, salt, and pepper. Cook, stirring gently, until the tomatoes soften and release liquid that thickens slightly into a saucy base, 3 to 4 minutes. Taste and adjust seasoning.
7. 7Reduce heat to medium-low. Use a spoon to make four shallow wells in the mixture. Crack one egg into each well. Cover the skillet and cook until the whites are set but the yolks remain runny and jammy, 4 to 6 minutes.
8. 8Remove from heat. Scatter feta, scallions, and torn basil over the top. Serve straight from the skillet while the eggs are still soft and the corn is smoky-sweet.