Greek Soft-Boiled Egg Power Bowls with Charred Corn, Heirloom Tomatoes & Whipped Feta

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 3 medium heirloom tomatoes
• 6 oz feta cheese
• 1/2 cup Greek yogurt
• 3 tbsp extra-virgin olive oil
• 1 lemon
• 1 tsp dried oregano
• 1/2 diced cucumber
• 1/4 cup halved Kalamata olives
• 3 tbsp chopped fresh dill
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp chili flakes

Instructions

1. 1Bring a medium saucepan of water to a rolling boil. Gently lower in the eggs and boil exactly 6 minutes 30 seconds for jammy yolks, then transfer immediately to an ice bath for 2 minutes. Crack and peel under cool water; set aside.
2. 2Heat a dry cast-iron skillet over high until smoking lightly. Add the corn kernels and char 3 to 4 minutes, shaking occasionally, until deeply blistered and fragrant. Season with salt and set aside.
3. 3In a food processor or with a fork, whip the feta with Greek yogurt, olive oil, lemon zest, half the lemon juice, and oregano until smooth and cloud-like; taste and adjust salt.
4. 4Cut the heirloom tomatoes into thick wedges and the cucumber into small dice. Toss the tomatoes lightly with remaining olive oil, remaining lemon juice, salt, pepper, and chili flakes.
5. 5Spoon a generous swoosh of whipped feta into the bottom of four shallow bowls.
6. 6Arrange charred corn, tomato wedges, diced cucumber, and olives in loose sections over the feta.
7. 7Halve the soft-boiled eggs and nestle two halves into each bowl so the jammy yolks face up.
8. 8Drizzle any remaining tomato juices over the top, shower with fresh dill, and serve right away while the eggs are still warm against the cool whipped feta.