Skillet Heirloom Tomato Sweet-Corn Shakshuka

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 lb heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion
• 1 medium red bell pepper
• 4 garlic cloves
• 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
• 4 oz crumbled feta cheese
• 1/4 cup fresh basil leaves
• 8 slices crusty bread

Instructions

1. 1Dice the onion and red bell pepper into small even pieces and mince the garlic; set them near the stove so everything is ready to go. Core and roughly chop the heirloom tomatoes, keeping some juices, and if using whole ears strip the sweet corn kernels into a bowl.
2. 2Heat a 12-inch cast-iron or heavy skillet over medium heat until hot, then swirl in the olive oil until it shimmers and lightly coats the bottom. Add the diced onion and bell pepper and cook, stirring every minute or so, until the vegetables soften and turn lightly golden at the edges, about 5 to 6 minutes.
3. 3Stir in the minced garlic along with the cumin, smoked paprika, and red pepper flakes; cook just until the spices bloom and smell fragrant, 30 to 45 seconds, being careful not to let the garlic brown.
4. 4Tip in the chopped heirloom tomatoes with their juices and the sweet corn kernels, then season with the salt and black pepper. Stir well to coat everything in the spiced oil.
5. 5Continue cooking over medium heat, stirring occasionally and gently pressing the tomatoes with a wooden spoon, until they break down into a thick, jammy sauce and the corn turns bright and tender-sweet, 8 to 10 minutes. The mixture should bubble gently and look saucy enough to cradle eggs; if it dries out too much, splash in a tablespoon of water.
6. 6Taste the sauce and adjust salt or heat if needed, then use the back of a spoon to create eight shallow wells spaced evenly across the surface.
7. 7Crack one egg carefully into each well so the yolks stay intact. Reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and cook until the egg whites are just set and opaque while the yolks remain soft and runny, 5 to 7 minutes. For firmer yolks, leave the lid on 1 to 2 minutes longer.
8. 8Remove the skillet from the heat. Crumble the feta evenly over the top and tear the fresh basil leaves across the surface so the residual heat softens the cheese slightly.
9. 9Toast or warm the crusty bread until golden and crisp on the outside. Serve the shakshuka straight from the skillet, spooning two eggs and plenty of the tomato-corn sauce onto each plate alongside the bread for dipping into the yolks.