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Clean recipe · bonappetit.com

Turkish-Style Eggs and Tomatoes

A summery riff on çılbır, this dish marries garlicky yogurt, fried eggs, and a spiced, smoky butter drizzle with juicy, in-season tomatoes.

Original recipe: bonappetit.com

Yield:
4 servings
Total:
25 minutes
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Turkish-Style Eggs and Tomatoes

Ingredients

  1. 1½ lb. mixed tomatoes (such as cherry, heirloom, and/or on the vine), halved, cut into wedges if large
  2. 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  3. 3 garlic cloves, finely grated
  4. 1½ cups plain whole-milk Greek yogurt
  5. 1 tsp. plus 4 Tbsp. extra-virgin olive oil, divided
  6. 2 Tbsp. unsalted butter
  7. 1½ tsp. smoked paprika
  8. ½ tsp. Aleppo-style pepper, plus more for serving
  9. 4 large eggs
  10. Dill sprigs and mint leaves (for serving)
  11. Flaky sea salt

Instructions

  1. Place 1½ lb. tomatoes (such as cherry, heirloom, and/or on the vine), halved, cut into wedges if large, in a large fine-mesh sieve set over a large bowl; sprinkle ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt over and toss to combine. Let sit at least 15 minutes and up to 1 hour.
  2. Meanwhile, mix 3 garlic cloves, finely grated, 1½ cups plain whole-milk Greek yogurt, 1 tsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Spread yogurt mixture over a platter.
  3. Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a small saucepan over medium-high until butter is melted and mixture is sizzling, about 1 minute. Remove pan from heat; add 1½ tsp. smoked paprika, ½ tsp. Aleppo-style pepper, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and swirl to combine. Set spiced oil mixture aside.
  4. Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Crack 4 large eggs into pan (it’s okay if they touch). Cover (use a baking sheet if needed) and cook until whites are set but yolks are still runny, 2–3 minutes. Transfer eggs to platter, arranging over yogurt.
  5. Spoon reserved tomatoes over eggs and yogurt. Pour any tomato liquid in bowl into reserved spiced oil mixture and stir to combine; drizzle over eggs and tomatoes. Top with dill sprigs and mint leaves; sprinkle with flaky sea salt and more Aleppo-style pepper.