Chili-Crisp Soft Eggs with Charred Corn & Heirloom Tomato Bowl

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 large eggs
• 3 fresh sweet corn ears
• 1 lb heirloom tomatoes
• 3 Tbsp chili crisp
• 2 Tbsp extra-virgin olive oil
• 2 garlic cloves
• 4 green onions
• 1/4 cup fresh cilantro leaves
• 1 lime
• 1/3 cup crumbled cotija cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp unsalted butter

Instructions

1. 1Shuck the corn and stand each ear upright in a wide bowl; slice the kernels off with a sharp knife so they fall cleanly into the bowl. Dice the heirloom tomatoes into generous bite-size chunks, thinly slice the green onions, mince the garlic, and roughly chop the cilantro; keep everything ready beside the stove.
2. 2Heat a large 12-inch cast-iron or heavy stainless skillet over medium-high heat until a drop of water sizzles and evaporates on contact. Add half the olive oil, swirl to coat, then tip in the corn kernels in an even layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes so the undersides develop deep golden char spots; stir once, then cook another 2 minutes until many kernels are blistered and fragrant. Season lightly with salt and pepper, then scrape the corn into a bowl and set aside.
4. 4Return the same skillet to medium heat and add the remaining olive oil plus the butter. When the butter foams, add the minced garlic and cook just 30 seconds until fragrant but not browned.
5. 5Crack the eggs directly into the skillet, spacing them so they stay separate. Immediately spoon chili crisp over and each egg white and yolk, letting some of the crispy bits settle into the oil.
6. 6Cook the eggs undisturbed for 2 to 3 minutes until the whites are mostly set but the yolks are still glossy and jiggly; for slightly firmer yolks, cover the skillet for the final 45 seconds. Season the eggs with salt and black pepper.
7. 7While the eggs finish, toss the warm charred corn with the diced heirloom tomatoes, most of the green onions, cilantro, a squeeze of fresh lime juice, and a light drizzle of any remaining chili oil from the jar. Taste and adjust salt.
8. 8Divide the corn-tomato mixture among four shallow bowls. Carefully slide two soft chili-crisp eggs onto each bowl so the yolks can break over the vegetables.
9. 9Scatter crumbled cotija and the remaining green onions over the top. Finish with an extra tiny spoon of chili crisp if you want more heat and crunch, then serve immediately while the eggs are still runny and the corn is warm.