Turkish-Style Eggs and Tomatoes

Method

1. 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. 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. 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. 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. 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.

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