A summery riff on çılbır, this dish marries garlicky yogurt, fried eggs, and a spiced, smoky butter drizzle with juicy, in-season 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 . 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 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.
Breakfast Brunch Nut-Free Vegetarian Egg Yogurt Tomato Turkish
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Turkish-Style Eggs and TomatoesA summery riff on çılbır, this dish marries garlicky yogurt, fried eggs, and a spiced, smoky butter drizzle with juicy, in-season tomatoes.
Read more »