Skillet Heirloom Tomato & Sweet Corn Breakfast Hash with Crispy Eggs

Peak-summer American breakfast hash thrives in a hot cast-iron skillet, where sweet corn meets juicy heirloom tomatoes. Eggs crisp at the edges while basil and feta keep each bite bright and fresh.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 345 cal
• 15g protein
• 28g carbs
• 21g fat

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Ingredients

• 2 cups fresh sweet corn kernels (from about 3 ears)
• 1 lb heirloom tomatoes
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 jalapeño
• 4 large eggs
• 1/2 cup fresh basil leaves
• 1/2 cup crumbled feta cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp butter

Instructions

1. 1Dice the onion and mince the garlic; seed and finely chop the jalapeño if you want milder heat. Core the heirloom tomatoes and cut them into hearty ¾-inch chunks so they hold shape while blistering.
2. 2Heat a large 12-inch cast-iron skillet over medium-high heat until hot. Add the olive oil and swirl to coat the bottom evenly.
3. 3Add the diced onion and cook, stirring occasionally, until it softens and turns translucent with light golden edges, about 4 minutes. Stir in the minced garlic and chopped jalapeño; cook just until fragrant, 30–45 seconds.
4. 4Tip in the fresh corn kernels in an even layer. Let them sit undisturbed for 2 minutes so the bottoms char and caramelize, then stir and continue cooking until bright yellow and lightly blistered overall, about 4 more minutes.
5. 5Add the tomato chunks, smoked paprika, kosher salt, and black pepper. Toss gently and cook until the tomatoes begin to release juices and their skins wrinkle and blister in spots, 3–4 minutes. The mixture should look juicy but not soupy.
6. 6Push the hash to the edges of the skillet to create four shallow wells in the center. Add the butter and let it melt and foam.
7. 7Crack one egg into each well. Reduce heat to medium-low, cover the skillet with a lid or baking sheet, and cook until the whites are fully set and the yolks are still runny or jammy to your liking, 3–5 minutes. Watch for the whites turning opaque and no longer jiggly.
8. 8Remove the skillet from heat. Tear the fresh basil leaves over the top and scatter the crumbled feta evenly. Let the residual heat warm the cheese slightly.
9. 9Taste the hash the eggs and adjust seasoning with an extra pinch of salt or pepper if needed. Serve straight from the skillet while the eggs are hot and the tomatoes still bright.
10. 10For a complete plate, scoop a portion of the corn-tomato hash onto each plate, nestle one crispy-edged egg on top, and finish with any remaining basil. Enjoy immediately while the yolks can run into the vegetables.