Skillet Heirloom Tomato & Sweet Corn Shakshuka

Shakshuka, often linked to North African and Levantine tables, thrives as eggs nestled in spiced tomato sauce. This skillet version folds in sweet corn and heirloom tomatoes for a bright summer breakfast.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 20g protein
• 28g carbs
• 22g fat

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Ingredients

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

Instructions

1. 1Heat the olive oil in a large 12-inch skillet over medium heat until it shimmers. Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
2. 2Stir in the minced garlic and fresh sweet corn kernels. Cook until the corn brightens and starts to char lightly in spots, 3 to 4 minutes.
3. 3Add the chopped heirloom tomatoes, tomato paste, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Stir well to coat everything.
4. 4Bring the mixture to a lively simmer, then reduce heat to medium-low. Let it bubble gently, stirring occasionally and breaking down larger tomato pieces with a spoon, until the sauce thickens and looks jammy, 12 to 15 minutes.
5. 5Taste and adjust seasoning if needed. Use the back of a spoon to make eight shallow wells in the sauce.
6. 6Crack one egg into each well. Cover the skillet with a lid and cook until the egg whites are just set but yolks remain runny, 5 to 7 minutes. For firmer yolks, cook 1 to 2 minutes longer.
7. 7Remove from heat. Scatter the chopped cilantro and crumbled feta evenly over the top.
8. 8Serve immediately straight from the skillet with toasted crusty bread for scooping up the sauce and eggs.