Chili-Crisp Soft Eggs with Charred Corn & Heirloom Tomato Pitas

Chili crisp brings crackly heat and crunch to these soft-egg pitas, a weeknight riff on street-corn energy. Charred sweet corn and juicy heirloom tomatoes tuck into warm whole-wheat pockets for a bright, messy lunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 38g carbs
• 23g fat
• 6g fiber

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Ingredients

• 3 ears fresh sweet corn
• 1 lb heirloom tomatoes
• 6 large eggs
• 4 whole-wheat pita breads
• 3 tbsp chili crisp
• 1/4 cup mayonnaise
• 1 tbsp fresh lime juice
• 3 scallions
• 1/3 cup fresh cilantro leaves
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp neutral oil
• 1/3 cup cotija or feta cheese

Instructions

1. 1Shuck the corn and cut the kernels from the cobs into a bowl; set a large cast-iron skillet over medium-high heat until it is smoking hot.
2. 2Add the oil, then the corn kernels in a single layer; let them sit undisturbed for 2 to 3 minutes so the bottoms char deeply, then stir and cook another 2 minutes until many kernels are blistered and fragrant.
3. 3Transfer the charred corn to a bowl and season lightly with salt while still hot so the seasoning sticks.
4. 4Dice the heirloom tomatoes into bite-size chunks, thinly slice the scallions, and roughly chop the cilantro; fold the tomatoes, most of the scallions, and cilantro into the warm corn along with a squeeze of lime.
5. 5In a small bowl stir the mayonnaise with one spoonful of chili crisp until streaked and spicy; taste and add more chili crisp if you want extra heat.
6. 6Warm the pitas in a dry skillet or toaster until soft and pliable, then split each into two pockets.
7. 7Crack the eggs into a bowl, season with salt and pepper, and whisk just until the whites and yolks are loosely combined.
8. 8Wipe the same skillet clean, set it over medium-low heat, and pour in the eggs; cook slowly, pushing soft curds from the edges toward the center with a spatula for 3 to 4 minutes until the eggs are just set but still glossy and custardy.
9. 9Spread a thin layer of chili-crisp mayo inside each pita pocket, then spoon in a generous amount of the charred corn-tomato mixture.
10. 10Divide the soft eggs among the pitas, top with crumbled cotija and the remaining scallions, and finish with an extra drizzle of chili crisp for crunch and heat.
11. 11Serve right away while the eggs are warm and the tomatoes still juicy; wrap leftovers tightly for next-day lunch boxes.