Late-Summer Tomato Corn Shakshuka with Feta

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 cups fresh sweet corn kernels
• 1 1/2 lb ripe heirloom or vine tomatoes, chopped
• 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
• 8 large eggs
• 4 oz feta cheese, crumbled
• 1/4 cup fresh basil or parsley, chopped
• 4 slices crusty bread, for serving

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. 2Stir in the garlic and red bell pepper. Cook until the pepper softens and the garlic is fragrant, 2 to 3 minutes more.
3. 3Add the fresh corn kernels and cook until they brighten and pick up a little color, about 2 minutes. Stir in the tomato paste, cumin, smoked paprika, and red pepper flakes and cook 30 seconds to bloom the spices.
4. 4Add the chopped tomatoes, salt, and black pepper. Bring to a lively simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, until the sauce thickens and the tomatoes break down, 10 to 12 minutes. Taste and adjust seasoning.
5. 5Use the back of a spoon to make eight shallow wells in the sauce. Crack an egg into each well. Cover the skillet and cook until the whites are set but the yolks are still runny, 5 to 7 minutes. For firmer yolks, cook 1 to 2 minutes longer.
6. 6Remove from heat. Scatter crumbled feta and chopped basil or parsley over the top. Let rest 1 minute so the cheese softens slightly.
7. 7Toast or warm the crusty bread while the eggs finish. Spoon two eggs with plenty of tomato-corn sauce into each shallow bowl.
8. 8Serve immediately with bread for scooping. The sauce should be jammy, the eggs soft, and the corn still sweet against the warm spices.