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

Chili crisp, the fiery Chinese oil that swept Western pantries, crowns soft eggs in this bright skillet breakfast. Heirloom tomatoes blister and sweet corn chars in cast iron, finished with lime and crumbled cotija.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 22g carbs
• 26g 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 garlic cloves
• 1/2 cup fresh basil leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lime
• 1/3 cup crumbled cotija cheese

Instructions

1. 1Halve the heirloom tomatoes and cut into thick wedges; set aside on a plate so they come to room temperature while you prep the rest.
2. 2Heat a large 12-inch cast-iron skillet over medium-high until very hot, about 2 minutes. Add the olive oil and swirl to coat.
3. 3Add the fresh corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until the bottoms char and smell sweet and toasty. Stir once, then cook another minute.
4. 4Smash the garlic and add it to the skillet with the corn; cook 30 seconds until fragrant.
5. 5Push the corn to the edges and add the tomato wedges cut-side down. Let them blister and soften 2 to 3 minutes without stirring much so they keep their shape but release juices.
6. 6Season the tomato-corn mixture with salt and pepper, then squeeze half the lime over everything. Remove the skillet from heat and fold in most of the torn basil.
7. 7In a separate nonstick skillet over medium-low, warm a spoonful of chili crisp. Crack the eggs in gently and cook low and slow 3 to 4 minutes until the whites are just set and the yolks still jiggle. Spoon extra chili crisp over the yolks in the last minute.
8. 8Divide the warm blistered tomato-corn mixture among four shallow bowls. Top each with two soft eggs, a drizzle of remaining chili crisp from the egg pan, crumbled cotija, remaining basil, and a final lime squeeze. Serve immediately while the yolks are still runny.