Çılbır with Sumac Pomegranate (Printable)

Poached eggs on creamy yogurt, brightened with sumac butter and fresh pomegranate seeds.

# What You Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt (240 ml)
03 - 1 garlic clove, finely grated
04 - 1/4 teaspoon salt

→ Butter & Spice

05 - 2 tablespoons unsalted butter (28 g)
06 - 1 teaspoon extra virgin olive oil (5 ml)
07 - 1 teaspoon ground sumac
08 - 1/2 teaspoon Aleppo pepper or mild chili flakes (optional)

→ Toppings

09 - 2 tablespoons fresh pomegranate seeds (30 g)
10 - 1 tablespoon chopped fresh dill or parsley (about 1 g)
11 - Freshly ground black pepper, to taste

→ For Poaching

12 - 1 tablespoon white vinegar (15 ml)

# How To Make It:

01 - In a medium bowl, combine Greek yogurt with grated garlic and salt. Spread evenly onto two serving plates.
02 - Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar.
03 - Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water, then carefully slide eggs in one at a time. Poach for 3 to 4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
04 - Place two poached eggs on each yogurt-coated plate.
05 - In a small skillet, melt butter with olive oil over medium heat. Stir in sumac and Aleppo pepper (if using), cooking for 30 seconds until fragrant. Remove from heat.
06 - Drizzle sumac-infused butter over the eggs and yogurt. Sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • Those runny yolks break into the tangy yogurt and create a sauce that's almost too good to be breakfast.
  • The sumac butter adds a citrusy punch that feels fancy but requires literally thirty seconds of work.
  • It comes together in under thirty minutes and feels special enough to impress someone or just spoil yourself on a quiet morning.
02 -
  • Don't skip the paper towel step after poaching—even a few seconds of draining makes a difference in preventing watery yogurt.
  • Temperature matters: room-temperature eggs poach more evenly than cold ones, and keeping the yogurt at room temperature too means the warm butter and hot eggs don't create sad, curdled streaks.
  • The sumac butter must be made fresh and added hot—if it sits and cools, it becomes static instead of shiny and aromatic.
03 -
  • Make the yogurt base while your water comes to a simmer—this timing hack means nothing goes cold while you're juggling eggs.
  • If you're worried about poaching eggs, practice with just one first; you'll feel confident by the second or third, and eggs are forgiving teachers.
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