Charred Corn & Heirloom Tomato Breakfast Skillet

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 2 cups fresh corn kernels
• 1 lb heirloom tomatoes
• 4 large eggs
• 2 Tbsp extra-virgin olive oil
• 1 small yellow onion
• 2 garlic cloves
• 1 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese
• 1/4 cup fresh cilantro or basil
• 4 slices crusty bread for serving

Instructions

1. 1Heat a 12-inch cast-iron or heavy skillet over medium-high heat until very hot. Add the olive oil, then the corn kernels in a single layer. Let them sit undisturbed 2 to 3 minutes so they develop deep char marks and smell sweet and toasty.
2. 2Stir the corn, then add thinly sliced onion and cook another 3 minutes until the onion softens and picks up some color at the edges.
3. 3Stir in minced garlic and smoked paprika for 30 seconds until fragrant. Add the roughly chopped heirloom tomatoes with their juices, salt, and pepper.
4. 4Cook the tomato mixture, stirring occasionally, until the tomatoes begin to break down and release a saucy base, about 5 to 6 minutes. Taste and adjust seasoning; the mixture should taste bright and slightly smoky.
5. 5Use a spoon to make four small wells in the vegetable mixture. Crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until the egg whites are set but yolks remain jammy, 4 to 6 minutes depending on preference.
6. 6Remove the lid and immediately crumble feta over the hot skillet so it softens slightly. Scatter torn cilantro or basil across the top.
7. 7Toast the bread slices until golden and crisp. Serve the skillet family-style with toast for scooping up the runny yolks, charred corn, and juicy tomatoes.