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

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 1 lb heirloom tomatoes
• 8 large eggs
• 3 tbsp chili crisp
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh basil leaves
• 1 garlic clove
• 1 lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 scallions
• 1/4 cup cotija cheese

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 and set aside separately. Thinly slice the scallions and tear the basil leaves.
2. 2Heat a large 12-inch cast-iron skillet over medium-high until very hot, about 2 minutes. Add half the olive oil and the corn kernels in a single layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes until the bottoms char and smell toasty, then stir and cook another 2 minutes until bright and lightly blistered. Transfer the charred corn to a mixing bowl.
4. 4In the same bowl combine the warm corn with the diced tomatoes, minced garlic, half the chili crisp, juice of the lime, half the salt, and a few grinds of black pepper. Fold in most of the basil and scallions; taste and adjust seasoning. Let the relish sit while you cook the eggs so the juices mingle.
5. 5Wipe the skillet clean and return it to medium-low heat. Add the remaining olive oil and swirl to coat. Crack the eggs into the pan, working in batches if needed so they have space.
6. 6Spoon a small dollop of the remaining chili crisp over each yolk. Cover the skillet and cook 3 to 4 minutes until the whites are just set but the yolks are still soft and jammy; the edges should look lacy and golden.
7. 7Season the eggs lightly with the remaining salt and pepper. Slide two eggs onto each plate.
8. 8Spoon a generous mound of the charred corn and tomato relish beside and partly over the eggs. Crumble cotija over the top and finish with the reserved basil and scallions. Serve immediately while the yolks are still runny.