Heirloom Tomato & Sweet Corn Shakshuka

Shakshuka, often linked to a Maghrebi word for mixture, poaches eggs in spiced tomato sauce across North Africa and the Middle East. This version folds sweet corn and heirloom tomatoes into the classic one-pan breakfast.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 16g protein
• 28g carbs
• 19g fat

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Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 cups (from 2 ears) fresh sweet corn kernels
• 1 1/2 lb, chopped heirloom tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh cilantro or parsley
• 4 pieces, for serving crusty bread or pita

Instructions

1. 1Heat the olive oil in a large 12-inch skillet over medium heat until it shimmers. Add the diced onion and cook, stirring often, until softened and lightly golden at the edges, about 5 minutes.
2. 2Stir in the minced garlic and cook just until fragrant, 30 to 45 seconds, taking care not to let it brown.
3. 3Add the fresh corn kernels and cook, stirring occasionally, until they brighten and pick up a few light char marks, about 3 minutes.
4. 4Tip in the chopped heirloom tomatoes along with the tomato paste, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Stir well to coat everything.
5. 5Bring the mixture to a lively simmer, then reduce heat to medium-low. Let it bubble gently, stirring now and then, until the tomatoes break down into a thick, jammy sauce and most liquid evaporates, 10 to 12 minutes. Taste and adjust seasoning if needed.
6. 6Use the back of a spoon to make six shallow wells in the sauce. Crack an egg into each well. Cover the skillet and cook until the whites are just set but the yolks remain runny, 5 to 7 minutes. For firmer yolks, cook 1 to 2 minutes longer.
7. 7Remove from heat. Scatter the crumbled feta and chopped herbs over the top. Let the skillet rest 1 minute so the cheese softens slightly.
8. 8Toast or warm the bread while the eggs finish. Spoon generous portions of sauce and eggs onto plates and serve immediately with the bread for scooping.