This vibrant Turkish-style breakfast layers cool garlic-infused yogurt with jammy eggs, juicy summer tomatoes, and a sizzling drizzle of spiced butter. A seasonal twist on classic Çılbır, it’s rich, refreshing, and built for brunch.

Ingredients

• 1 1/2 lb. mixed tomatoes (cherry, heirloom, or vine-ripened), halved or cut into wedges if large
• 1 1/2 teaspoons Diamond Crystal or 3/4 teaspoon Morton kosher salt, divided
• 3 garlic cloves, finely grated
• 1 1/2 cups plain whole-milk Greek yogurt
• 1 teaspoon extra-virgin olive oil
• 4 Tablespoons extra-virgin olive oil, divided
• 2 Tablespoons unsalted butter
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon Aleppo-style pepper, plus more for serving
• 4 large eggs
• Dill sprigs and mint leaves, for garnish
• Flaky sea salt, to taste

Preparation

1. Salt the Tomatoes: Place the tomatoes in a fine-mesh sieve set over a large bowl. Sprinkle with 1/2 teaspoon Diamond Crystal (or 1/4 teaspoon Morton) kosher salt. Toss gently and let sit for at least 15 minutes and up to 1 hour to release juices.
2. Make the Yogurt Base: In a medium bowl, mix the garlic, Greek yogurt, 1 teaspoon olive oil, and 1/2 teaspoon Diamond Crystal (or 1/4 teaspoon Morton) kosher salt. Spread the mixture evenly over a large serving platter.
3. Prepare Spiced Butter: In a small saucepan, heat 2 Tablespoons olive oil and the butter over medium-high until the butter is melted and sizzling, about 1 minute. Remove from heat and stir in the smoked paprika, Aleppo-style pepper, and remaining 1/2 teaspoon Diamond Crystal (or 1/4 teaspoon Morton) kosher salt. Swirl to combine. Set aside.
4. Cook the Eggs: Heat the remaining 2 Tablespoons olive oil in a large nonstick skillet over medium-high. Crack in the eggs (it’s okay if they touch). Cover with a lid or baking sheet and cook for 2 to 3 minutes, until whites are set but yolks are still runny.
5. Assemble the Dish: Place the eggs on top of the yogurt base. Spoon the warm spiced butter over the eggs. Add the juicy tomatoes around the platter. Sprinkle with flaky sea salt and more Aleppo-style pepper. Garnish with dill and mint.

Optional Za’atar Variation

For an additional layer of earthy, tangy flavor, sprinkle 1 to 1 1/2 teaspoons za’atar over the assembled yogurt, eggs, and tomatoes immediately before adding the dill and mint. Begin with 1 teaspoon, then add the remaining 1/2 teaspoon if a more pronounced flavor is desired. Add the za’atar after the warm spiced butter so it adheres to the dish while retaining its fresh aroma and sesame-seed texture.

Serving Suggestions

• Best served immediately with warm crusty bread or toasted pita.
• Pair with a simple cucumber salad or olives for a Mediterranean spread.
• Excellent with iced mint tea or chilled Ayran for an authentic touch.