Mediterranean Tomato-Corn Shakshuka with Feta & Herbs

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 large eggs
• 1 cup fresh sweet corn kernels
• 1 1/2 lb heirloom tomatoes
• 1 medium yellow onion
• 3 cloves garlic
• 1 red bell pepper
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup crumbled feta
• 1/4 cup fresh parsley
• 1/4 cup fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• for serving crusty bread

Instructions

1. 1Dice the onion and bell pepper; roughly chop the heirloom tomatoes so you keep some juicy chunks.
2. 2Heat the olive oil in a wide 12-inch skillet over medium heat and cook the onion and pepper 6 to 7 minutes until softened and lightly golden at the edges.
3. 3Stir in the minced garlic, cumin, and smoked paprika and cook 45 seconds until the spices bloom and smell toasty.
4. 4Add the chopped tomatoes and sweet corn kernels along with salt and pepper; simmer uncovered 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick, chunky sauce and the corn is tender.
5. 5Use the back of a spoon to make eight small wells in the sauce.
6. 6Crack an egg into each well, then spoon a little hot sauce over the whites so they set faster.
7. 7Cover the skillet and cook 5 to 7 minutes until the whites are opaque and just set while the yolks remain runny and jammy.
8. 8Remove from heat, crumble feta over the top, and shower with torn parsley and basil.
9. 9Let the skillet rest 2 minutes so the cheese softens slightly into the sauce.
10. 10Serve straight from the pan with thick slices of crusty bread for scooping; perfect for a slower weekend brunch that still uses peak September produce.