Chili-Crisp Soft Eggs over Tomato-Corn Farro

Chili crisp, the crackling chili oil beloved at Chinese tables, sparks this sunny grain bowl to life. Soft eggs rest on chewy farro with sweet corn and juicy tomatoes for lunch that balances heat and brightness.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 445 cal
• 18g protein
• 52g carbs
• 20g fat
• 9g fiber

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Ingredients

• 1.25 cups dry pearled farro
• 4 large eggs
• 2 cups heirloom cherry or cocktail tomatoes
• 1.5 cups fresh sweet corn kernels
• 3 tbsp plus more for serving chili crisp
• 4 scallions
• 1/2 cup leaves fresh basil
• 2 tbsp extra-virgin olive oil
• 1 tbsp rice vinegar
• 1 clove garlic
• 1 tsp kosher salt
• 1 tbsp toasted sesame seeds

Instructions

1. 1Rinse the farro, then simmer it in salted water according to package timing until pleasantly chewy and al dente, about 20–25 minutes; drain well and spread on a plate to cool slightly.
2. 2While the farro cooks, bring a small saucepan of water to a gentle boil; lower the eggs in and cook exactly 7 minutes for jammy yolks, then plunge into an ice bath for 3 minutes before peeling.
3. 3Heat a 10-inch skillet over medium-high; add a splash of olive oil and the corn kernels, shaking occasionally until they blister and smell sweet, 4–5 minutes.
4. 4Halve the cherry tomatoes and toss them with the remaining olive oil, minced garlic, rice vinegar, and salt so they release a little juice.
5. 5Fluff the warm farro with a fork, then fold in most of the charred corn, half the tomatoes, sliced scallions, and torn basil.
6. 6Divide the farro mixture among four bowls and nestle a soft-boiled egg in the center of each, slicing it open so the golden yolk runs slightly.
7. 7Spoon the remaining tomatoes and corn over the top, then drizzle each bowl generously with chili crisp.
8. 8Finish with sesame seeds, extra scallion greens, and an extra spoonful of chili crisp for crunch and heat.
9. 9Serve while the farro is still warm and the egg yolk is silky; the contrast of cool tomatoes and spicy oil is ideal for late-August midday heat.
10. 10Leftover farro base keeps 3 days; reheat gently and add a fresh egg when packing lunch.