Mediterranean Soft-Boiled Egg Bowls with Heirloom Tomato and Sweet Corn

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 4 large eggs
• 1 lb, diced heirloom tomatoes
• 1 1/2 cups fresh sweet corn kernels
• 2 cups cooked farro or quinoa
• 1/2 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 1 lemon
• 3 tbsp chopped fresh dill
• 1 tbsp fresh oregano leaves
• 1, grated garlic clove
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2, diced cucumber

Instructions

1. 1Bring a medium saucepan of water to a rolling boil over high heat. Gently lower the eggs into the water with a slotted spoon and cook exactly 7 minutes for jammy yolks.
2. 2While the eggs boil, prepare an ice bath. Transfer the cooked eggs immediately to the ice water and chill 2 minutes so the shells peel cleanly.
3. 3Warm the cooked farro or quinoa in a skillet over medium heat with one tablespoon of olive oil for 2 to 3 minutes until heated through and lightly toasted at the edges. Divide among four bowls.
4. 4In a mixing bowl combine the diced heirloom tomatoes, sweet corn kernels, diced cucumber, grated garlic, juice of the lemon, remaining olive oil, salt, and pepper. Toss gently until the vegetables glisten.
5. 5Peel the soft-boiled eggs under cool running water. Halve each egg lengthwise to reveal the jammy golden centers.
6. 6Spoon the bright tomato-corn mixture over the warm grains in each bowl. Nestle two egg halves on top of each serving.
7. 7Crumble feta generously over the bowls. Scatter chopped dill and oregano leaves across the surface.
8. 8Finish with an extra grind of black pepper and a final drizzle of olive oil if desired. Serve at once while the eggs are still warm and the tomatoes are juicy.