Mediterranean Blistered Tomato & Feta Egg Bowls with Fresh Corn

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 1 pint cherry or small heirloom tomatoes
• 3 tbsp extra-virgin olive oil
• 1 1/2 cups fresh sweet corn kernels
• 4 cups baby spinach
• 2 garlic cloves
• 8 large eggs
• 3/4 cup crumbled feta
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh dill or parsley
• 1 lemon lemon wedges
• optional for serving warm pita or crusty bread

Instructions

1. 1Heat a large skillet over medium-high. Add a tablespoon of olive oil and the tomatoes; cook without moving until skins blister and char in spots, 3 to 4 minutes, then shake the pan and cook 1 minute more. Transfer to a bowl.
2. 2In the same skillet add another splash of oil and the corn. Let it sit to develop light char, then stir until bright and slightly caramelized, about 3 minutes. Season lightly and push to the side.
3. 3Add the remaining oil and minced garlic; cook just until fragrant, 30 seconds. Pile in the spinach and toss until barely wilted, about 1 minute.
4. 4Create four wells in the vegetable mixture. Crack two eggs into each well. Sprinkle everything with oregano, salt, and pepper.
5. 5Cover the skillet and cook over medium-low heat until the egg whites are set but yolks are still runny or jammy, 4 to 6 minutes depending on preference.
6. 6Remove from heat. Scatter the blistered tomatoes and crumbled feta over the top so the cheese softens slightly from residual heat.
7. 7Finish with chopped fresh dill or parsley and a squeeze of lemon.
8. 8Divide into shallow bowls, making sure each portion gets two eggs, plenty of vegetables, and feta. Serve with warm bread if desired for scooping.