Mediterranean Baked Eggs in Charred-Corn Tomato Sauce with Feta

Baked eggs nestled in a spiced tomato sauce are a Mediterranean brunch staple from North Africa to the Levant. This version chars sweet corn in the skillet first, then folds in feta and oregano for a smoky, briny finish.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 390 cal
• 22g protein
• 24g carbs
• 24g fat

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Ingredients

• 8 large eggs
• 1 1/2 lb heirloom tomatoes
• 1 1/2 cups fresh sweet corn kernels
• 4 oz crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves
• 1 shallot
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp fresh oregano
• 2 cups baby spinach
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices crusty bread
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Roughly chop the heirloom tomatoes and mince the garlic and shallot.
2. 2Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high. Add the corn and cook without stirring 2 to 3 minutes until deeply charred in spots; stir and cook one minute more, then transfer half the corn to a bowl for garnish.
3. 3Add the remaining oil to the skillet along with the shallot and garlic; cook 1 minute until fragrant. Stir in the chopped tomatoes, smoked paprika, cumin, oregano, salt, and pepper.
4. 4Simmer the sauce, stirring occasionally and breaking up larger tomato pieces, for 8 to 10 minutes until thickened and jammy. Fold in the spinach and let it wilt, about 1 minute.
5. 5Use the back of a spoon to make eight small wells in the sauce. Crack an egg into each well. Sprinkle the feta evenly over the surface.
6. 6Transfer the skillet to the oven and bake 8 to 11 minutes, until the egg whites are just set but yolks still jiggle softly when the pan is shaken.
7. 7Meanwhile toast the bread until golden. Remove the skillet from the oven (handle will be hot) and rest 1 minute.
8. 8Scatter the reserved charred corn and fresh parsley over the top. Drizzle with a little extra olive oil, grind on black pepper, and serve straight from the skillet with toasted bread for scooping.