Tomato Week highlights the seasonal joy of tomatoes, particularly through the Turkish dish Cılbır, which combines garlicky yogurt, poached eggs, and spiced butter. The dish is enhanced by fresh tomatoes, with an emphasis on salting them to remove excess liquid, ensuring the yogurt maintains its integrity. A cooking tip for achieving the appearance of poached eggs using a lid is provided, along with flexibility in egg preparation, suggesting alternatives like sunny-side up and soft-boiled eggs to accommodate different tastes.
Cılbır, a classic Turkish egg dish, marries garlicky yogurt with poached eggs and a spiced buttery drizzle, dressed up for summer with juicy fresh tomatoes.
Salting the tomatoes in advance and letting them sit in a sieve draws out excess liquid, adding that tomato-y liquid to the smoky butter drizzle for enhanced flavor.
Throwing a lid on your pan when frying the eggs creates a thin white film over the yolks, mimicking the poached egg look with less effort.
Feel free to swap in sunny-side up eggs, over-easy eggs, or soft-boiled eggs for this dish, catering to different preferences.
Collection
[
|
...
]