Mediterranean Heirloom Tomato & Corn Shakshuka-Style Skillet Eggs

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 8 large eggs
• 1 1/2 lb, roughly chopped heirloom tomatoes
• 1 1/2 cups fresh sweet corn kernels
• 1, diced red bell pepper
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tsp kosher salt
• 1/2 tsp black pepper
• for serving crusty bread or pita

Instructions

1. 1Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add diced onion and red bell pepper and cook, stirring occasionally, until softened and starting to caramelize at the edges, about 6 to 7 minutes.
2. 2Stir in minced garlic, cumin, smoked paprika, and red pepper flakes; cook just until fragrant, 30 to 45 seconds.
3. 3Add the chopped heirloom tomatoes and a generous pinch of salt. Cook, stirring and gently crushing some of the tomatoes with a wooden spoon, until they break down into a thick, chunky sauce, 8 to 10 minutes. If the mixture looks dry, splash in a tablespoon of water.
4. 4Fold in the fresh sweet corn kernels and simmer 2 minutes more so the corn stays sweet and snappy. Taste the sauce and adjust salt and pepper.
5. 5Use the back of a spoon to make eight small wells in the sauce. Crack an egg into each well. Sprinkle the tops of the eggs lightly with salt and pepper.
6. 6Cover the skillet and cook over medium-low heat until the egg 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 and immediately scatter crumbled feta, chopped parsley, and dill over the skillet so the cheese softens slightly in the residual heat.
8. 8Bring the skillet to the table with warm crusty bread or pita on the side for scooping. Spoon two eggs plus plenty of tomato-corn sauce into each bowl and finish with an extra drizzle of olive oil if desired.