Chili-Crisp Sunny Eggs with Heirloom Tomato Corn Pico

Chili crisp, the crunchy chile oil beloved in Chinese kitchens, turns simple sunny-side eggs into a bold breakfast. Runny yolks meet a bright heirloom tomato and sweet corn pico finished with cotija and basil.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 16g carbs
• 28g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Dice the heirloom tomatoes into bite-size chunks and place them in a medium bowl. Add the fresh sweet corn kernels straight from the cob if needed.
2. 2Finely mince the garlic and thinly slice the scallions, then stir both into the tomato-corn mixture along with torn basil leaves.
3. 3Squeeze the lime over the bowl, drizzle in half the olive oil, and season generously with salt and pepper. Toss gently and let the pico sit so the juices mingle while you cook the eggs.
4. 4Heat a large nonstick skillet over medium heat and add the remaining olive oil. Crack the eggs into the pan in batches if needed, keeping yolks intact.
5. 5Cook the eggs undisturbed until the whites are fully set and the edges turn lacy and golden, about 3 to 4 minutes for sunny-side up. For firmer yolks, cover briefly for 30 seconds.
6. 6Spoon a little chili crisp and over each egg during the last minute so the oil sizzles and the crunchy bits toast lightly.
7. 7Divide the heirloom tomato corn pico among four shallow bowls or plates, creating a bed for the eggs.
8. 8Slide two chili-crisp eggs onto each portion of pico. Crumble cotija over the top and finish with an extra small spoon of chili crisp if you like more heat.
9. 9Serve immediately while the eggs are hot and the pico is cool and juicy for contrast. Offer extra lime wedges at the table.