Charred Corn & Heirloom Tomato Shakshuka with Feta

Shakshuka, a Maghrebi classic whose name evokes a lively mixture, gets a late-summer spin here. Charred sweet corn and burst heirloom tomatoes simmer with warm spices before eggs nestle in and creamy feta finishes the skillet.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 375 cal
• 20g protein
• 22g carbs
• 24g fat
• 5g fiber

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Ingredients

• 2 cups sweet corn kernels (from 3 ears or frozen)
• 2 cups heirloom cherry tomatoes, halved
• 3 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 large eggs
• 3/4 cup crumbled feta
• 1/2 cup fresh basil leaves
• for serving crusty bread

Instructions

1. 1Heat olive oil in a wide 12-inch skillet over high heat until shimmering. Add the corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes so they develop deep char marks, then stir and char another minute. Transfer to a plate.
2. 2Lower heat to medium and add the remaining oil. Sauté the onion and red bell pepper until soft and golden at the edges, about 6 minutes. Stir in the garlic, cumin, smoked paprika, and chili flakes and cook until fragrant, 30 seconds.
3. 3Add the halved heirloom tomatoes and salt. Cook, stirring occasionally, until the tomatoes burst and release their juices into a thick, jammy sauce, 8 to 10 minutes. If the pan looks dry, splash in a tablespoon of water.
4. 4Fold most of the charred corn back into the tomato sauce, reserving a handful for garnish. Taste and season with salt and black pepper until bright and savory.
5. 5Use the back of a spoon to make eight small wells in the sauce. Crack an egg into each well. Sprinkle the feta evenly over the surface.
6. 6Cover the skillet and cook over medium-low heat until the egg whites are just set but the yolks are still runny and jammy, 6 to 8 minutes. For firmer yolks, cook 2 minutes longer.
7. 7Remove from heat, scatter the remaining charred corn and torn basil leaves over the top. Serve family-style straight from the skillet with warm crusty bread for scooping.