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

Chili crisp, the crunchy chile oil that leapt from Chinese pantries into everyday kitchens, meets soft eggs and peak summer produce. Blistered heirloom tomatoes and sweet corn soak up the heat while cotija and lime finish the skillet.

Serves 4 · 12 min prep · 14 min cook

Estimate for one serving

• 385 cal
• 20g protein
• 18g carbs
• 27g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Halve or quarter the heirloom tomatoes depending on size and set them aside on a cutting board. Mince the garlic and tear the basil leaves roughly so they are ready to finish the dish.
2. 2Heat a large 12-inch skillet over medium-high heat until a drop of water sizzles. Add the olive oil and swirl to coat the pan.
3. 3Add the tomato pieces cut-side down and let them blister undisturbed for 2 to 3 minutes until the edges char and juices start to release. Flip once and cook another minute.
4. 4Stir in the fresh corn kernels and minced garlic. Cook 2 to 3 minutes more, stirring occasionally, until the corn is bright and lightly charred in spots and the garlic smells fragrant. Season with half the salt and pepper, then transfer the mixture to a warm bowl and tent loosely.
5. 5Wipe the same skillet clean and return it to medium-low heat. Add the butter and let it melt until foamy.
6. 6Crack the eggs directly into a bowl, season with remaining salt and pepper, and whisk just until the yolks and whites are combined but not frothy.
7. 7Pour the eggs into the skillet. Using a silicone spatula, push the eggs gently from the edges toward the center every 20 seconds, creating soft curds. Cook 2 to 3 minutes total until the eggs are just set but still glossy and custardy.
8. 8Remove the skillet from heat. Fold in half the chili crisp so the eggs take on a glossy red-orange sheen and spicy aroma.
9. 9Divide the soft eggs among four plates. Spoon the warm blistered tomato-corn mixture alongside or partially over the eggs.
10. 10Drizzle the remaining chili crisp over the top, scatter cotija and torn basil, and finish with a squeeze of lime. Serve immediately while the eggs are still soft and the tomatoes are juicy.