Chili-Crisp Soft Eggs with Charred Corn & Heirloom Tomato Breakfast Bowls

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels (from about 3 ears)
• 2 cups heirloom tomatoes, diced
• 3 tbsp chili crisp
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup fresh basil leaves, torn
• 4 scallions, thinly sliced
• 1 lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled cotija or feta cheese
• 1/3 cup toasted pepitas or crushed tortilla chips

Instructions

1. 1Heat a large 12-inch cast-iron or nonstick skillet over medium-high heat until hot, about 2 minutes. Add the olive oil and swirl to coat the surface.
2. 2Scatter the fresh corn kernels into the dry-hot skillet in an even layer. Let them sit undisturbed for 2 to 3 minutes so the bottoms develop deep golden char and a light smoky aroma; stir once, then char another 1 to 2 minutes until many kernels are blistered.
3. 3Push the charred corn to one side of the skillet. Drop in the butter and minced garlic; cook 30 to 45 seconds until the garlic is fragrant and the butter foams but does not brown.
4. 4Stir the corn back through the garlic butter, then fold in the diced heirloom tomatoes. Season lightly with salt and pepper and cook just 1 minute so the tomatoes warm and release a little juice without collapsing into sauce. Remove the skillet from heat and squeeze half the lime over the mixture.
5. 5In a separate nonstick skillet set over medium-low heat, melt a thin film of butter. Crack the eggs into a bowl, season with salt, and whisk just until the yolks and whites are barely combined—do not overbeat.
6. 6Pour the eggs into the warm skillet. Using a silicone spatula, push the eggs gently from the edges toward the center in slow, sweeping motions, letting soft curds form. Cook 2 to 3 minutes total until the eggs are creamy, glossy, and still slightly wet—remove from heat while they look underdone; residual heat will finish them.
7. 7Divide the warm charred corn and tomato mixture among four shallow bowls. Spoon the soft eggs over the top of each.
8. 8Drizzle chili crisp generously over the eggs so the oil pools into the crevices and the crunchy bits stay visible. Scatter torn basil, sliced scallions, crumbled cheese, and toasted pepitas or crushed chips over everything.
9. 9Finish with a final squeeze of the remaining lime half and an extra grind of black pepper. Serve immediately while the eggs are still soft and the corn still warm.