Skillet Heirloom Tomato Shakshuka with Charred Sweet Corn

Shakshuka, a North African and Middle Eastern classic whose name evokes a lively mixture, cradles eggs in a spiced tomato base. This skillet take brightens the pan with heirloom tomatoes and charred sweet corn for a sunny summer breakfast.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 16g protein
• 28g carbs
• 19g fat

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Ingredients

• 2 tbsp olive oil
• 1 1/2 cups fresh sweet corn kernels
• 1 medium yellow onion
• 3 garlic cloves
• 1 1/2 lb heirloom tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro
• 4 pieces warm pita or crusty bread

Instructions

1. 1Heat a large 12-inch cast-iron or heavy skillet over medium-high heat and add the olive oil until it shimmers. Scatter in the sweet corn kernels and cook undisturbed for 2 to 3 minutes until lightly charred in spots, then stir and cook 1 minute more; transfer corn to a plate.
2. 2Reduce heat to medium and add the diced onion to the same skillet. Cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
3. 3Stir in the minced garlic and cook just until fragrant, 30 to 45 seconds, taking care not to brown it.
4. 4Add the chopped heirloom tomatoes along with cumin, smoked paprika, chili flakes, salt, and black pepper. Cook, stirring and gently pressing the tomatoes, until they break down into a thick, jammy sauce, 8 to 10 minutes.
5. 5Return most of the charred corn to the skillet, reserving a small handful for garnish, and stir to combine. Taste the sauce and adjust seasoning if needed.
6. 6Use the back of a spoon to make six small wells in the sauce. Crack an egg into each well.
7. 7Cover the skillet and cook over medium-low heat until the egg whites are just set but yolks remain runny, 5 to 7 minutes; for firmer yolks, cook 1 to 2 minutes longer.
8. 8Remove from heat, scatter crumbled feta and the remaining charred corn over the top, and finish with torn cilantro.
9. 9Serve immediately straight from the skillet with warm pita or toasted bread for scooping.