Skillet Fresh-Corn Shakshuka with Heirloom Tomatoes

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 395 cal
• 21g protein
• 28g carbs
• 23g fat
• 6g fiber

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Ingredients

• 2 tbsp olive oil
• 1 yellow onion
• 3 garlic cloves
• 1 1/2 cups fresh corn kernels
• 1 1/2 lb heirloom tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 8 large eggs
• 1/2 cup feta cheese
• 1/3 cup fresh cilantro
• 4 slices crusty bread

Instructions

1. 1Warm olive oil in a 12-inch cast-iron or oven-safe skillet over medium heat. Add diced onion and cook 5 minutes until translucent and starting to sweeten.
2. 2Stir in minced garlic, smoked paprika, cumin, and red pepper flakes; cook 30 seconds until fragrant. Add tomato paste and cook another minute to caramelize slightly.
3. 3Add the fresh corn kernels and cook 2 minutes so they pick up a light char. Chop the heirloom tomatoes into rough 1-inch pieces and add them along with any juices and the salt.
4. 4Simmer uncovered, stirring occasionally, for 8 to 10 minutes until the tomatoes break down into a chunky, jammy sauce that still has texture. Taste and adjust seasoning.
5. 5Use the back of a spoon to make eight small wells in the sauce. Crack an egg into each well. Sprinkle crumbled feta the eggs.
6. 6Cover the skillet and cook over medium-low heat for 5 to 7 minutes until egg whites are just set but yolks are still runny. For firmer yolks, cook an extra 2 minutes.
7. 7Remove from heat, scatter chopped cilantro over the top, and let rest 1 minute. Toast the bread slices until golden.
8. 8Serve family-style straight from the skillet with toast for scooping. The sweet corn and peak tomatoes make this a late-summer brunch staple that also reheats well for weekday mornings.