Middle Eastern Heirloom Tomato Shakshuka with Sweet Corn

Shakshuka, often linked to a word for mixture, is the Middle Eastern classic of eggs poached in spiced tomato sauce. Heirloom tomatoes and fresh sweet corn give this one-skillet breakfast a sunny seasonal twist.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 295 cal
• 15g protein
• 19g carbs
• 18g fat

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Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups fresh sweet corn kernels (from about 2 ears)
• 1 1/2 lbs heirloom tomatoes, roughly chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh cilantro or parsley, chopped
• 4 pieces warm pita or crusty toast, for serving

Instructions

1. 1Heat a 12-inch cast-iron or heavy skillet over medium heat until hot, then swirl in the olive oil until it shimmers and coats the bottom.
2. 2Add the diced onion and cook, stirring every minute or so, until the pieces turn soft and translucent with light golden edges, about 4 minutes.
3. 3Stir in the minced garlic and cook just until fragrant and no longer raw-smelling, 30 to 45 seconds, taking care not to let it brown.
4. 4Scatter in the sweet corn kernels and let them sit undisturbed for a minute so they pick up light char, then stir and cook until bright and lightly toasted in spots, about 3 minutes total.
5. 5Add the chopped heirloom tomatoes, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Stir thoroughly to coat everything in the spices.
6. 6Raise the heat slightly to bring the mixture to a lively simmer. Cook uncovered, stirring occasionally and pressing larger tomato pieces with the back of a spoon, until the tomatoes collapse into a thick, jammy sauce and most of the liquid has evaporated, 8 to 10 minutes. Taste and adjust seasoning if needed.
7. 7Reduce heat to medium-low. Use the back of a spoon to create six shallow wells in the sauce, spacing them evenly. Crack one egg into each well.
8. 8Cover the skillet with a tight-fitting lid and cook until the egg whites are fully set and opaque but the yolks remain soft and runny, 5 to 7 minutes. For firmer yolks, continue 1 to 2 minutes longer, checking frequently.
9. 9Remove the skillet from the heat. Immediately sprinkle the crumbled feta and chopped fresh herbs over the top so the cheese softens slightly from residual heat.
10. 10Let the shakshuka rest uncovered for 1 minute so the flavors settle. Serve straight from the skillet, scooping two eggs and plenty of sauce onto each plate with warm pita or toast alongside for dipping.