Chili-Crisp Soft Eggs over Charred Corn & Heirloom Tomato Bowls

Late-summer sweetness meets a modern pantry staple in this breakfast bowl, where corn is blistered until smoky and heirloom tomatoes stay juicy. Soft eggs and a spoonful of chili crisp tie the char and brightness together.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 22g carbs
• 26g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 2 cups fresh sweet corn kernels
• 1 lb heirloom tomatoes
• 8 large eggs
• 3 tbsp chili crisp
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 1/2 cup fresh basil leaves
• 1 lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup cotija cheese
• 3 scallions

Instructions

1. 1Shuck the corn if needed and cut the kernels from the cobs into a bowl; mince the garlic and thinly slice the scallions, keeping whites and greens separate. Dice the heirloom tomatoes into bite-size chunks and tear the basil leaves; set the tomatoes and basil aside at room temperature so they stay juicy.
2. 2Heat a large cast-iron or stainless skillet over medium-high until hot. Add the olive oil, then the corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes until the undersides char and smell sweet, then stir and cook another 2 minutes until blistered in spots.
3. 3Add the minced garlic and scallion whites to the corn; cook 30 to 45 seconds until fragrant. Season with salt and pepper, squeeze in half the lime, and transfer the charred corn mixture to a warm bowl. Wipe the skillet clean if needed.
4. 4Return the skillet to medium-low heat and melt the butter until foaming. Crack the eggs directly into the pan and immediately begin stirring gently with a silicone spatula, sweeping the bottom continuously so large soft curds form.
5. 5When the eggs are mostly set but still glossy and slightly runny, about 2 to 3 minutes, remove the pan from heat. Fold in most of the chili crisp and salt so the eggs stay custardy; residual heat will finish them.
6. 6Divide the warm charred corn among four shallow bowls. Spoon the soft eggs over the corn, then scatter the diced heirloom tomatoes and torn basil on top.
7. 7Drizzle the remaining chili crisp over each bowl and crumble cotija cheese generously. Finish with scallion greens, a final squeeze of lime, and cracked black pepper.
8. 8Serve immediately while the eggs are still soft and the tomatoes are cool and juicy against the warm corn. Offer extra chili crisp at the table for heat lovers.