Fresh Corn & Basil Breakfast Shakshuka

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 lb heirloom tomatoes
• 1.5 cups fresh sweet corn kernels
• 8 large eggs
• 1 medium yellow onion
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup fresh basil
• 1/2 cup feta cheese
• 4 slices crusty bread

Instructions

1. 1Dice the heirloom tomatoes roughly so you keep some texture and juices. Finely chop the onion and mince the garlic. Tear the basil leaves.
2. 2Heat the olive oil in a deep 12-inch skillet over medium heat. Add the onion and cook 5 minutes until translucent and soft, stirring occasionally.
3. 3Stir in the garlic, smoked paprika, cumin, and red pepper flakes; cook 45 seconds until fragrant. Add the diced tomatoes and half the salt.
4. 4Simmer the tomato mixture uncovered for 8 to 10 minutes, stirring now and then, until it thickens into a chunky sauce and the tomatoes break down. The surface should look glossy and bubbling gently.
5. 5Fold in the fresh corn kernels and most of the basil. Cook 2 more minutes so the corn warms through but stays sweet and crisp-tender. Taste and adjust salt and pepper.
6. 6Use the back of a spoon to make eight small wells in the sauce. Crack one egg into each well. Sprinkle the remaining salt lightly over the eggs.
7. 7Cover the skillet and cook over medium-low heat for 5 to 7 minutes until the egg whites are set but the yolks are still soft and jiggly. Avoid overcooking.
8. 8Remove from heat. Crumble feta over the top and scatter the remaining basil. Toast or warm the bread while the eggs finish. Serve family-style straight from the skillet with bread for dipping.