Chili-Crisp Soft Eggs with Heirloom Tomato-Corn Salsa

Serves 4 · 15 min prep · 12 min cook

Ingredients

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

Instructions

1. 1Dice the heirloom tomatoes into bite-size pieces and place them in a medium bowl. Cut the kernels from the cobs if needed and add the sweet corn to the tomatoes.
2. 2Finely mince the garlic and thinly slice the scallions, keeping the white and green parts separate. Tear the basil into rough pieces.
3. 3Heat a large nonstick skillet over medium heat and warm half the olive oil. Add the corn kernels and cook, stirring occasionally, until lightly charred in spots and fragrant, about 4 to 5 minutes.
4. 4Transfer the warm corn to the tomato bowl. Stir in the minced garlic, scallion whites, remaining olive oil, juice of the lime, salt, and most of the basil. Taste and adjust seasoning; set the salsa aside to mellow while you cook the eggs.
5. 5Wipe the skillet clean and return it to medium-low heat. Crack the eggs into a bowl, season lightly with salt and pepper, and beat just until the yolks and whites are combined but still streaky.
6. 6Add a thin film of oil or a small knob of butter if the pan looks dry. Pour in the eggs and cook slowly, gently folding with a spatula from the edges toward the center every 20 to 30 seconds.
7. 7When the eggs are mostly set but still glossy and soft, about 3 to 4 minutes, drizzle most of the chili crisp over the surface and fold once more so the crisp streaks through without fully scrambling it in.
8. 8Divide the soft eggs among four warm plates. Spoon the heirloom tomato-corn salsa generously over and the eggs.
9. 9Finish each plate with the remaining chili crisp, scallion greens, reserved basil, and a sprinkle of cotija. Serve immediately while the eggs are still creamy.