Chili-Crisp Soft Eggs with Blistered Heirloom Tomatoes & Sweet Corn

Serves 4 · 12 min prep · 12 min cook

Ingredients

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

Instructions

1. 1Halve or quarter the heirloom tomatoes into bite-size wedges and place them in a bowl. Thinly slice the scallions and tear the basil; set both aside for finishing.
2. 2Heat a large 12-inch nonstick skillet over medium-high heat and add the olive oil. When the oil shimmers, tip in the corn kernels and let them sit undisturbed for 2 minutes so the bottoms char and smell toasty.
3. 3Stir the corn, add the minced garlic, and cook another 1 to 2 minutes until fragrant and lightly blistered. Season with salt, then scrape the corn into a warm bowl and keep nearby.
4. 4Return the same skillet to medium 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.
5. 5Cook the eggs 2 to 3 minutes, pulling soft curds from the edges toward the center until they look creamy and barely set—still glossy, not dry. Kill the heat the moment they look almost done; residual heat finishes them.
6. 6Fold half the chili crisp and black pepper into the eggs right in the pan so the oil streaks through the curds. Taste and adjust salt.
7. 7Divide the soft eggs among four shallow bowls. Top each portion with a generous scoop of the charred corn, a pile of tomato wedges, crumbled feta, scallions, and torn basil.
8. 8Drizzle the remaining chili crisp over the tops, squeeze fresh lime juice across everything, and finish with an extra crack of black pepper. Serve immediately while the eggs are still soft and warm.