Heirloom Tomato Shakshuka with Sweet Corn & Feta

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1.5 lbs, roughly chopped heirloom tomatoes
• 1.5 cups (from 2 ears) fresh sweet corn kernels
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 large eggs
• 4 oz, crumbled feta cheese
• 1/4 cup chopped fresh parsley or cilantro
• 4 pieces, for serving crusty bread or pita

Instructions

1. 1Dice the onion and bell pepper, mince the garlic, and roughly chop the heirloom tomatoes so everything is ready before the pan heats.
2. 2Heat a 12-inch skillet over medium heat and add the olive oil; swirl until it shimmers and easily coats the bottom.
3. 3Add the onion and bell pepper; cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 to 6 minutes.
4. 4Stir in the garlic and cook just until fragrant, 30 to 45 seconds, taking care not to let it brown.
5. 5Add the chopped heirloom tomatoes, sweet corn kernels, cumin, smoked paprika, chili flakes, salt, and black pepper. Stir well to combine.
6. 6Simmer uncovered, stirring every couple of minutes, until the tomatoes break down into a thick, jammy sauce and the corn is tender and bright, 10 to 12 minutes. Taste and adjust seasoning if needed.
7. 7Use the back of a spoon to create eight shallow wells in the sauce. Crack one egg into each well so the whites stay contained.
8. 8Cover the skillet with a lid and cook over medium-low heat until the egg whites are fully set and opaque but the yolks remain soft and runny, 5 to 7 minutes.
9. 9Remove the skillet from the heat. Immediately scatter the crumbled feta and chopped herbs over the top so the cheese softens slightly from residual heat.
10. 10Let the shakshuka rest uncovered for 1 minute so the sauce thickens a touch more.
11. 11Warm or lightly toast the bread or pita while the eggs finish.
12. 12Scoop two eggs with plenty of tomato-corn sauce onto each plate and serve immediately with bread for dipping.