Roasted Corn and Tomato Shakshuka
Caprese Stack
September 11, 2021
Chipotle Chicken Lettuce Wraps by Latasha Brunson
September 28, 2021
Roasted Corn and Tomato Shakshuka
If there's anything that makes shakshuka more summery than tomatoes and corn, we don't know what it is! This is the perfect breakfast for a weekend morning.
Ingredients
Directions
You can roast the vegetables in the oven or on the grill. Place the corn and tomatoes on a baking sheet and drizzle with the Colavita Roasted Garlic Olive Oil. Massage it into the veggies to make sure the are well-coated.
For the Grill: Heat the grill to medium-high heat. Place the corn and tomatoes on the grill grate and grill for about 20 minutes for the corn, and about 8 minutes for the tomatoes, rotating to achieve an even roast.
For the Oven: Pre-heat your oven to 425˚F. Place the baking sheet with the vegetables in the oven and roast for about 20 minutes for the corn and 10-12 minutes for the tomatoes, turning them halfway through.
Allow the vegetables to cool. Once, stand an ear of corn vertically on a cutting board. Using a sharp knife, slice downward to remove any kernels. Place the kernels in a large bowl and set aside.
Heat 1 tbsp Colavita Olive Oil in a large skillet over medium heat. Add the scallions and jalepeno, and sauté, stirring frequently, until softened, 2 to 3 minutes.
Add the corn, cream, and salt; simmer, uncovered, until the cream has thickened, 4 to 6 minutes.
Mix in the roasted tomatoes.
With the back of a spoon, make 4 indentations in the corn mixture. Crack an egg into each indentation. Sprinkle the Manchego cheese around the eggs.
Turn the heat to a medium-low and place a lid on the skillet. Cook for about 10 minutes, or until the eggs are cooked to your liking.
Sprinkle with freshly ground black pepper and fresh cilantro. Serve with crostini.
Note: For the crostini, slice a baguette on a bias into 1/2 inch thick slices. Drizzle with Colavita Olive Oil on both sides. Warm up the broiler of your oven and toast for about 2 minutes on each side. Be careful because every broiler is different and you don't want to burn your toast - watch it carefully!
Shop this recipe
Ingredients
Directions
You can roast the vegetables in the oven or on the grill. Place the corn and tomatoes on a baking sheet and drizzle with the Colavita Roasted Garlic Olive Oil. Massage it into the veggies to make sure the are well-coated.
For the Grill: Heat the grill to medium-high heat. Place the corn and tomatoes on the grill grate and grill for about 20 minutes for the corn, and about 8 minutes for the tomatoes, rotating to achieve an even roast.
For the Oven: Pre-heat your oven to 425˚F. Place the baking sheet with the vegetables in the oven and roast for about 20 minutes for the corn and 10-12 minutes for the tomatoes, turning them halfway through.
Allow the vegetables to cool. Once, stand an ear of corn vertically on a cutting board. Using a sharp knife, slice downward to remove any kernels. Place the kernels in a large bowl and set aside.
Heat 1 tbsp Colavita Olive Oil in a large skillet over medium heat. Add the scallions and jalepeno, and sauté, stirring frequently, until softened, 2 to 3 minutes.
Add the corn, cream, and salt; simmer, uncovered, until the cream has thickened, 4 to 6 minutes.
Mix in the roasted tomatoes.
With the back of a spoon, make 4 indentations in the corn mixture. Crack an egg into each indentation. Sprinkle the Manchego cheese around the eggs.
Turn the heat to a medium-low and place a lid on the skillet. Cook for about 10 minutes, or until the eggs are cooked to your liking.
Sprinkle with freshly ground black pepper and fresh cilantro. Serve with crostini.
Note: For the crostini, slice a baguette on a bias into 1/2 inch thick slices. Drizzle with Colavita Olive Oil on both sides. Warm up the broiler of your oven and toast for about 2 minutes on each side. Be careful because every broiler is different and you don't want to burn your toast - watch it carefully!