Carbonara-Style Corn Shakshuka Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 4 large ears fresh corn, shucked
  • 1 tablespoon olive oil
  • 4 ounces pancetta, diced into ½-inch cubes
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 cup grated pecorino Romano cheese
  • 4 large eggs
  • ¼ cup fresh basil leaves
Directions
  1. Slice the kernels off each ear of corn by running a knife down the side while rotating the cob.
  2. Heat olive oil over medium heat. Fry the pancetta for 5 minutes until the fat melts and the meat is browned and crispy.
  3. Drain the pancetta on paper towels.
  4. Fry the corn kernels for 5 minutes in the leftover pancetta grease along with the salt, pepper, and red pepper, stirring occasionally.
  5. Stir the pancetta into the corn along with half of the cheese.
  6. Make 4 wells in the corn and crack an egg into each well.
  7. Cover the pan and cook the eggs for 5 to 10 minutes, depending on how hard you want the yolks to be.
  8. Sprinkle the remaining cheese over the shakshuka along with the basil and additional pepper if desired.
  9. Serve right away.