Chili-Crisp Soft-Scrambled Eggs with Charred Corn & Heirloom Tomatoes

Chili crisp, the fiery Chinese chili oil packed with crunchy bits, turns everyday eggs into something craveable. Soft-scrambled with charred sweet corn and juicy heirloom tomatoes, this skillet breakfast brings heat, sweetness, and summer brightness to the table.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 415 cal
• 21g protein
• 17g carbs
• 29g fat
• 4g fiber

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Ingredients

• 2 cups (from 3 ears) fresh sweet corn kernels
• 1 lb, diced heirloom tomatoes
• 8 large eggs
• 3 tablespoons, plus more for serving chili crisp
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves, minced garlic
• 4, thinly sliced green onions
• 1/4 cup, torn fresh basil leaves
• 1/4 cup, crumbled cotija cheese
• 1, cut into wedges lime
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 1Husk the corn if needed and slice the kernels from the cobs into a bowl. Dice the heirloom tomatoes into bite-size pieces and set them aside with the sliced green onions and torn basil so everything is ready for quick assembly.
2. 2Heat a large 12-inch skillet over medium-high heat and add the olive oil, swirling to coat the bottom. When the oil shimmers and just begins to smoke lightly, scatter the corn kernels in an even single layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes until the undersides develop deep golden char marks and smell toasty. Stir once, then cook another 2 minutes until lightly blistered all over. Season with salt and pepper, then scrape the corn onto a plate.
4. 4Reduce the heat to medium and add the butter to the same skillet. Once it melts and foams, stir in the minced garlic and cook just 30 seconds until fragrant but still pale.
5. 5Crack the eggs into a medium bowl and beat them lightly with a fork until the yolks and whites are just combined and streaky, not frothy. Pour the eggs into the skillet.
6. 6Cook the eggs gently, continuously folding and sweeping a silicone spatula from the edges toward the center so large soft curds form. After about 1 minute, drizzle most of the chili crisp over the eggs and keep folding until they look creamy, glossy, and just barely set, 2 to 3 minutes total; pull them off the heat while still slightly wet.
7. 7Immediately fold the reserved charred corn, diced tomatoes, most of the green onions, remaining salt, and black pepper into the eggs. The residual heat will warm the tomatoes without turning them watery or mushy.
8. 8Divide the mixture among four warm plates. Top each portion with crumbled cotija, the remaining green onions, torn basil, and an extra spoonful of chili crisp for crunch and heat.
9. 9Serve right away with lime wedges on the side so everyone can squeeze bright juice over the top just before eating. The acid balances the rich eggs and spicy oil while highlighting the peak-summer corn and tomatoes.