Sweet Corn Heirloom Tomato Shakshuka

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 cups (from 3 ears) fresh sweet corn kernels
• 1.5 lb, roughly chopped heirloom tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp, plus more to taste kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup, torn fresh basil leaves
• 4 slices, for serving crusty bread or toast

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 occasionally, until softened and translucent, about 5 minutes.
2. 2Stir in the minced garlic and cook just until fragrant, about 30 seconds, taking care not to let it brown.
3. 3Add the fresh sweet corn kernels to the skillet. Cook, stirring now and then, until the kernels turn bright and lightly charred in spots, 3 to 4 minutes.
4. 4Tip in the chopped heirloom tomatoes along with the cumin, smoked paprika, salt, and black pepper. Stir well to coat everything evenly.
5. 5Bring the mixture to a lively simmer, then reduce the heat to medium-low. Let it bubble gently, stirring occasionally and breaking up larger tomato pieces with a spoon, until the sauce thickens and the tomatoes release their juices, 8 to 10 minutes. Taste and adjust seasoning if needed.
6. 6Use the back of a spoon to make six shallow wells in the simmering tomato-corn sauce. Crack one egg into each well.
7. 7Cover the skillet with a lid and cook until the egg whites are just set but the yolks remain runny, 5 to 7 minutes. For firmer yolks, cook 1 to 2 minutes longer.
8. 8Remove the skillet from the heat. Scatter the crumbled feta and torn basil leaves over the top.
9. 9Toast or warm the bread slices while the eggs finish. Spoon the shakshuka into bowls, making sure each serving gets sauce, corn, and eggs. Serve immediately with the bread for dipping.
10. 10If making ahead for busy mornings, prepare the tomato-corn base the night before, refrigerate, then reheat gently and add fresh eggs just before serving.