Chili-Crisp Jammy Egg Farro Bowls with Charred Corn

Chili crisp, the crunchy chile oil that jumped from Chinese kitchens into weeknight pantries, stars in this farro bowl. Jammy eggs, deeply charred sweet corn, and a soy-vinegar splash bring heat, chew, and brightness together.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 480 cal
• 22g protein
• 58g carbs
• 19g fat
• 9g fiber

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Ingredients

• 1 1/2 cups dry farro
• 3 cups fresh sweet corn kernels
• 8 large eggs
• 2 cups heirloom cherry tomatoes, halved
• 3 tbsp chili crisp
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 cup scallions, thinly sliced
• 2 tbsp toasted sesame seeds
• 1 tsp kosher salt
• 1 tbsp neutral oil
• 4 cups baby spinach

Instructions

1. 1Rinse the farro, then simmer it in salted water according to package timing until the grains are tender with a pleasant chew, about 25 minutes; drain well and keep warm.
2. 2Heat a large cast-iron skillet over medium-high until very hot, add the neutral oil, and scatter in the corn kernels in a single layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes so the kernels develop deep char marks and smell toasty, then stir once and cook another minute before transferring to a plate.
4. 4Bring a saucepan of water to a gentle boil, carefully lower in the eggs, and cook exactly 7 minutes for jammy yolks.
5. 5Transfer the eggs to an ice bath for 2 minutes, then peel under cool running water so the shells slip off cleanly.
6. 6In a small bowl stir the chili crisp with soy sauce and rice vinegar to loosen it into a spoonable sauce.
7. 7Divide the warm farro among four bowls and top each with baby spinach so it softens slightly from the heat.
8. 8Arrange halved cherry tomatoes and the charred corn over the greens.
9. 9Halve the jammy eggs and nestle two halves into each bowl, yolk side up.
10. 10Drizzle the chili-crisp sauce generously over the eggs and corn, then finish with sliced scallions and a sprinkle of sesame seeds.
11. 11Serve immediately while the yolks are still soft and the corn retains its smoky crunch.