Heirloom Tomato Sweet Corn Shakshuka

Shakshuka, often linked to North African and Middle Eastern tables, poaches eggs in a vibrant spiced tomato base. Heirloom tomatoes and fresh sweet corn bring summer brightness and light char to this one-pan breakfast.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 312 cal
• 15g protein
• 28g carbs
• 16g fat

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Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 cups fresh sweet corn kernels
• 1 1/2 lb, chopped heirloom tomatoes
• 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
• 1/4 cup chopped fresh cilantro
• 1/3 cup crumbled feta cheese
• 4 slices, toasted crusty bread

Instructions

1. 1Heat the olive oil in a 10- or 12-inch skillet over medium heat until it shimmers. Add the onion and cook, stirring often, until softened and lightly golden at the edges, about 5 minutes.
2. 2Stir in the garlic and cook just until fragrant, about 30 seconds, taking care not to let it brown.
3. 3Add the sweet corn kernels and cook, stirring, until they brighten and pick up a few light char spots, 2 to 3 minutes.
4. 4Tip in the chopped heirloom tomatoes along with the cumin, smoked paprika, red pepper flakes, salt, and black pepper. Stir well to coat everything in the spices.
5. 5Bring the mixture to a lively simmer, then reduce heat to medium-low. Let it bubble gently, stirring occasionally and pressing the tomatoes with a spoon, until the sauce thickens and looks jammy, 8 to 10 minutes.
6. 6Use the back of a spoon to make six shallow wells in the sauce. Crack one egg into each well.
7. 7Cover the skillet and cook until the egg whites are just set but the yolks are still runny and jiggly, 5 to 7 minutes. For firmer yolks, give them an extra 1 to 2 minutes.
8. 8Remove from heat. Scatter the cilantro and feta over the top. Serve immediately straight from the skillet with toasted crusty bread for scooping.