Eggs in Turkish style and tomatoes recipe
Welcome to Tomato weekBon Appéits Hoch summer celebration of our favorite fruit of all time. Fill your dead with heirlooms and pack your bags with sun Golds: Every day we share a brand new, extra delicate way to optimally use this fleeting season.
Çılbır, a classic Turkish egg dish, marries the gnoblatrot yogurt with poached eggs and a seasoned butterse. Here the dish for summer is disguised with juicy fresh tomatoes (and somewhat simpler egg preparation). By salting the tomatoes in advance and letting them sit in a sieve, they undress excess liquid, which may otherwise run into the yogurt spread on the plate. You will add this tomato fluid to your smoky butterseeer to increase the seasonal taste.
When you throw a lid on your pan, roasting the eggs creates a thin white film about the egg yolk – a trick that imitates the appearance of a poached egg (traditionally in Çılbır) with a fraction of the effort. Feel free, regular eggs, about simple eggs or even halved, soft cooked eggs when you prefer it.
