Chili-Crisp Soft Eggs with Heirloom Tomato-Corn Relish

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 large eggs
• 1 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 lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled cotija cheese
• 1/4 cup sliced green onions

Instructions

1. 1Dice the heirloom tomatoes into bite-size pieces and place them in a medium bowl. Mince the garlic and tear the basil leaves roughly.
2. 2Heat a large 12-inch cast-iron or nonstick skillet over medium-high heat until hot. 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, cook 1 minute more, then transfer the corn to the bowl with the tomatoes.
4. 4Stir the minced garlic, torn basil, juice of the lime, half the salt, and pepper into the tomato-corn mixture. Taste and adjust seasoning; set the relish aside to mellow while you cook the eggs.
5. 5Wipe the same skillet clean, reduce heat to medium-low, and add a thin film of oil if the pan looks dry. Crack the eggs directly into the skillet.
6. 6Cook the eggs gently, spooning a little chili crisp over each yolk as they set. For soft yolks, cook 3 to 4 minutes until the whites are just opaque and the edges barely crisp; for firmer yolks, cover briefly for 1 extra minute.
7. 7Season the eggs lightly with remaining salt and pepper. Divide the tomato-corn relish among four shallow bowls.
8. 8Slide two eggs onto each bowl of relish. Spoon extra chili crisp over the top, then finish with crumbled cotija and sliced green onions. Serve immediately while the eggs are warm and the relish is cool and bright.