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

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 1 lb heirloom tomatoes
• 8 large eggs
• 3 Tbsp chili crisp
• 2 Tbsp unsalted butter
• 1/4 cup fresh basil leaves
• 1 lime
• 1 garlic clove
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 scallions
• 1/3 cup crumbled cotija or feta

Instructions

1. 1Husk the corn if needed and cut the kernels from the cobs into a bowl. Dice the heirloom tomatoes into bite-size chunks, thinly slice the scallions, mince the garlic, and roughly tear the basil; set everything aside separately.
2. 2Heat a large 12-inch cast-iron or nonstick skillet over medium-high heat until hot. Add the corn kernels in a single layer and cook undisturbed for 2 to 3 minutes until the bottoms char and smell sweet, then stir and continue cooking 2 more minutes until lightly blistered all over.
3. 3Transfer the charred corn to a mixing bowl. Add the diced tomatoes, minced garlic, most of the scallions, salt, and a squeeze of lime juice. Toss gently and let the salsa sit so the juices mingle while you cook the eggs.
4. 4Wipe the same skillet clean and return it to medium-low heat. Add the butter and let it melt and foam gently without browning.
5. 5Crack the eggs into a separate bowl, season lightly with salt and pepper, and beat just until the yolks and whites combine—no need to whip air in.
6. 6Pour the eggs into the foaming butter. Using a silicone spatula, push the eggs slowly from the edges toward the center in long strokes, pausing between sweeps so soft curds form. Cook 3 to 4 minutes total until the eggs are just set but still glossy and custardy.
7. 7Remove the skillet from heat. Spoon chili crisp over the soft eggs and fold once or twice so the oil and crunchy bits streak through without fully scrambling them.
8. 8Divide the chili-crisp eggs among four warm bowls. Top each generously with the charred corn and tomato salsa, remaining scallions, torn basil, and crumbled cotija. Finish with an extra small spoon of chili crisp and another lime squeeze if desired. Serve immediately while the eggs are still soft.