Corn Shakshuka

by Robert Booz


  • Olive oil
  • 3 jalapeños, stemmed, seeded and finely diced
  • 1 small yellow onion, medium diced
  • 2 cups fresh corn kernels (about 2-3 ears)
  • 8 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 1/2 pounds plum tomatoes, diced (or a 28-ounce can of diced tomatoes)
  • 1/2 cup of corn stock or water
  • Kosher salt to taste
  • 8 farm fresh eggs
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon chopped flat-leaf parsley
  • Pita or crusty bread, for serving
Corn Shakshuka

Sybil Teles

Heat oil in a skillet over mediumhigh heat. Add jalapeños, onions and corn and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, about 2 more minutes. Add tomatoes and corn stock, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
Crack eggs, one at a time into a small bowl and transfer into the sauce so that eggs are evenly distributed across the surface. Cover and cook until yolks are just set, about 5 minutes. Sprinkle shakshuka with feta and parsley and serve with pita or bread, for dipping.

Yield: 4-6 servings