Chili-Crisp Eggs with Charred Corn & Heirloom Tomato Relish

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels (from about 3 ears)
• 2 cups heirloom tomatoes, diced
• 3 Tbsp chili crisp
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1/3 cup fresh basil leaves, torn
• 1 Tbsp lime juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices thick-sliced sourdough or country bread
• 2 scallions, thinly sliced
• 1/4 cup cotija or feta cheese, crumbled

Instructions

1. 1Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add the olive oil, then tip in the fresh corn kernels in an even layer. Let them sit undisturbed for 2 to 3 minutes so the bottoms char and turn golden in spots, then stir and continue cooking another 2 minutes until lightly blistered and sweet-smelling.
2. 2Push the corn to one side of the skillet. Add the minced garlic to the empty space and cook 30 seconds until fragrant, then stir everything together. Season the corn lightly with the salt and black pepper, then transfer the mixture to a bowl and wipe the skillet clean.
3. 3In a medium bowl, combine the diced heirloom tomatoes, torn basil, lime juice, remaining salt, and a grind of black pepper. Fold in half of the warm charred corn so the tomatoes soften slightly from the residual heat but stay fresh and juicy. Set this relish aside.
4. 4Toast the bread slices until golden and crisp on the outside while still soft inside; keep warm.
5. 5Return the skillet to medium-low heat and melt the butter until foaming. Crack the eggs directly into the pan (work in two batches if needed so they have room). Spoon a little chili crisp over and each egg as they cook.
6. 6Cook the eggs 3 to 4 minutes for set whites and still-runny yolks, basting once or twice with the chili-crisp butter. For firmer yolks, cover the pan for the last minute. The edges should look lacy and the chili crisp should sizzle and perfume the kitchen.
7. 7Divide the remaining charred corn among four plates or shallow bowls as a warm base. Top each portion with two chili-crisp eggs, then spoon generous amounts of the heirloom tomato-corn relish over and them.
8. 8Scatter the sliced scallions and crumbled cotija over the top. Serve immediately with the toasted bread on the side for scooping up yolks, relish, and corn. Finish with an extra tiny spoon of chili crisp if you want more heat and crunch.