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Roasted Corn and Tomato Shakshuka

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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.

Roasted Corn and Tomato Shakshuka

 5 ears corn, husks and silk removed
 2 cups cherry tomatoes
 4 large eggs
 2 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
 5 scallions, chopped
 1/2 cup heavy cream
 1/2 tsp salt
 Coarse salt and ground pepper
 1 jalapeno, seeds and veins removed, and diced
 2 tbsp Colavita Extra Virgin Olive Oil
 1 cup Manchego cheese, grated
 1/2 cup chopped fresh cilantro
 1 small baguette, cut into slices and toasted
First, roast the corn and tomatoes
1

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.

2

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.

3

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.

4

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.

5

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.

6

Add the corn, cream, and salt; simmer, uncovered, until the cream has thickened, 4 to 6 minutes.

7

Mix in the roasted tomatoes.

8

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.

9

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.

10

Sprinkle with freshly ground black pepper and fresh cilantro. Serve with crostini.

11

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!

Nutrition Facts

Servings 4