Chili-Crisp Blistered Heirloom Tomato Shakshuka

Shakshuka, a Maghrebi classic whose name suggests a lively mixture, cradles eggs in spiced tomato sauce. This summer skillet blisters sweet heirloom tomatoes and finishes with chili crisp and fresh corn for a bright brunch twist.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 385 cal
• 16g protein
• 32g carbs
• 22g fat
• 6g fiber

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Ingredients

• 1.5 lb heirloom tomatoes
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 cup fresh corn kernels
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp chili crisp
• 1/4 cup fresh basil leaves
• 4 slices crusty sourdough bread
• 2 oz feta cheese

Instructions

1. 1Core the heirloom tomatoes and cut them into thick wedges, then roughly chop the onion and mince the garlic so everything is ready before the pan heats.
2. 2Warm a large 12-inch skillet over medium heat and swirl in the olive oil until it shimmers.
3. 3Add the onion and cook, stirring often, until it softens and turns translucent with light golden edges, about 5 minutes.
4. 4Stir in the garlic, fresh corn kernels, smoked paprika, and cumin; cook just until the garlic is fragrant and the corn begins to char lightly in spots.
5. 5Nestle the tomato wedges into the skillet, season with salt and pepper, and let them blister and release juices without stirring too much so they keep some structure.
6. 6Once the tomatoes are soft and saucy but still hold shape, use a spoon to make four shallow wells in the mixture.
7. 7Crack an egg into each well, cover the skillet, and cook until the whites are just set and the yolks remain runny, 4 to 6 minutes.
8. 8Remove from heat, spoon chili crisp over each egg, scatter torn basil and crumbled feta across the top, and toast the sourdough until golden.
9. 9Serve immediately by scooping an egg and plenty of the tomato-corn sauce onto each toast slice so the bread soaks up the juices.