Chili-Crisp Soft Eggs over Tomato-Corn Farro Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/2 cups dry farro
• 2 cups fresh corn kernels
• 2 1/2 cups heirloom tomatoes, diced
• 4 large eggs
• 3 tbsp chili crisp
• 4 scallions, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/2 cup feta cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 garlic clove, grated

Instructions

1. 1Rinse the farro, then combine with water and salt in a medium saucepan. Bring to a boil, reduce to a steady simmer, cover, and cook 25–28 minutes until tender with a pleasant chew; drain any excess liquid and fluff.
2. 2While farro cooks, heat a 10-inch nonstick skillet over medium. Add a thin film of olive oil, then the corn. Cook 4–5 minutes, stirring once or twice, until kernels are bright and lightly blistered; season with salt and set aside.
3. 3In a large bowl toss the warm farro with the remaining olive oil, lemon juice, grated garlic, half the salt, and black pepper. Fold in the diced heirloom tomatoes, blistered corn, most of the scallions, and torn basil so the residual heat softens the tomatoes slightly.
4. 4Wipe the same skillet clean and return to medium-low. Crack the eggs in and cook gently 3–4 minutes until whites are just set and yolks still runny; spoon a little chili crisp each egg during the last minute so the oil sizzles and the whites pick up red flecks.
5. 5Divide the tomato-corn farro among four bowls. Nestle one soft egg on top of each.
6. 6Drizzle the remaining chili crisp generously over the eggs and grains. Sprinkle with feta and the leftover scallions.
7. 7Serve immediately while the yolks are still jammy; diners should break the yolk so it mixes with the chili oil and tomato juices.
8. 8For meal-prep, pack farro base cold and cook eggs fresh in the morning or at the office microwave if available; the bowl stays satisfying at room temperature too.