Turkish-Style Quail Eggs with Sumac Tomatoes

Ingredients

• 10 large quail eggs
• 2 medium ripe tomatoes
• 1 tsp sumac
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 medium cucumber
• 1 clove garlic(optional)
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Prep the tomatoes and cucumber: dice the tomatoes and cucumber. If using garlic, finely mince it.

2. 2

   Make the quick sumac tomatoes: in a bowl, combine diced tomatoes, sumac, lemon juice, 1 tbsp olive oil, salt, and black pepper (and garlic if using). Let sit while you cook the eggs.

3. 3

   Cook the quail eggs: bring a small pot of water to a gentle boil, add the quail eggs, and cook for 4 minutes for jammy yolks (or 5–6 minutes for firmer).

4. 4

   Drain and cool slightly, then peel the quail eggs.

5. 5

   Serve: spoon the sumac tomatoes over plates, top with peeled quail eggs, add cucumber on the side, and drizzle with the remaining 1 tbsp olive oil.