Chili-Crisp Soft Eggs & Street-Corn Quinoa Lunch Bowls

Serves 4 · 12 min prep · 20 min cook

Ingredients

• 1 cup dry quinoa
• 2.5 cups fresh sweet corn kernels
• 4 large eggs
• 1 pint heirloom cherry tomatoes
• 1 large avocado
• 3 Tbsp chili crisp
• 2 lime
• 1/3 cup cotija cheese
• 1/3 cup fresh cilantro
• 2 Tbsp mayonnaise
• 1 tsp kosher salt
• 1 Tbsp neutral oil

Instructions

1. 1Rinse quinoa, then cook in a small saucepan with water and salt: bring to a boil, cover, reduce to low, and simmer 15 minutes until fluffy. Fluff with a fork and keep covered off heat.
2. 2While quinoa cooks, heat oil in a 12-inch skillet over medium-high. Add corn and cook 4–5 minutes, stirring occasionally, until kernels are blistered and lightly charred in spots. Season lightly with salt and set aside.
3. 3Bring a medium saucepan of water to a gentle boil. Lower eggs in carefully and cook exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath for 2 minutes, then peel under cool water.
4. 4Halve the cherry tomatoes. Juice one lime and cut the second into wedges. Stir mayonnaise with half the chili crisp and a squeeze of lime to make a quick spicy crema.
5. 5Fluff quinoa again and divide among four bowls. Top each with a generous scoop of charred corn and halved tomatoes.
6. 6Slice avocado and arrange on the bowls. Halve the soft eggs lengthwise and nestle two halves per bowl so the jammy yolk shows.
7. 7Drizzle each bowl with chili-crisp mayo, then spoon remaining chili crisp over the eggs. Crumble cotija and scatter chopped cilantro on top.
8. 8Finish with lime wedges on the side for squeezing at the table. Serve warm or at room temperature for easy desk lunches.