Turkish-Style Eggs and Tomatoes
Welcome to Tomato Week, Bon Appétit’s high-summer celebration of our all-time favorite fruit. Fill your totes with heirlooms and pack your pockets with Sun Golds: Each day, we’re sharing a brand new, extra-delicious way to make the most of this fleeting season.
Çılbır, a classic Turkish egg dish, marries garlicky yogurt with poached eggs and a spiced buttery drizzle. Here the dish gets dressed up for summer with the addition of juicy fresh tomatoes (and a slightly simpler egg preparation). By salting the tomatoes in advance and letting them sit in a sieve, you’ll draw out excess liquid that might otherwise run into the yogurt spread on the platter; you’ll add that tomato-y liquid to your smoky butter drizzle to amp up the seasonal flavor.
Throwing a lid on your pan when frying the eggs creates a thin white film over the yolks—a trick that mimics the look of a poached egg (traditional in çılbır) with a fraction of the effort. Feel free to swap in regular sunny-side up eggs, over-easy eggs, or even halved soft-boiled eggs if you prefer.
