A simple yet hearty breakfast from Kazakh tables: tomatoes are charred on the grill and sautéed with onion, then topped with eggs and cooked. The smoky tomato base adds deep flavor to this egg dish.
Turn the tomatoes on a hot grill until their skins are lightly charred.
Sauté the onion in cooking oil. Peel the charred tomatoes, add them, and mash them as you stir.
Crack the eggs over the tomato mixture and sprinkle with salt and black pepper.
Cover and cook over low heat until the egg whites turn opaque. Sprinkle with dill and serve.
After cracking in the eggs, keep the yolks intact; the runny yolk is characteristic of this dish. Allergen: egg.
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