Çılbır with sumac pomegranate (Print View)

Poached eggs served over garlicky yogurt topped with sumac butter and vibrant pomegranate seeds.

# What You’ll Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

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

→ Butter & Spice

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

→ Toppings

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

→ For Poaching

12 - 1 tablespoon white vinegar (for poaching water)

# Directions:

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

# Expert Advice:

01 -
  • Those runny yolks break into the cool yogurt and create this unexpected temperature contrast that somehow tastes like comfort and sophistication at once.
  • The whole thing comes together in under 25 minutes, making it perfect for weekend mornings when you want to feel fancy without the stress.
  • It's naturally vegetarian and gluten-free, so it actually works for most tables without any awkward substitutions.
02 -
  • Room temperature eggs are absolutely non-negotiable if you want beautiful, intact poached eggs—cold eggs from the fridge will shatter the moment they hit the water.
  • The sumac butter needs to cool slightly before serving or it will scramble the egg yolks, which taught me this lesson the hard way after my first attempt became an expensive mistake.
  • If your pomegranate is hard to juice, roll it gently on the counter before cutting it open, and the seeds release much more easily into your bowl.
03 -
  • If you can't find Aleppo pepper, a tiny pinch of smoked paprika mixed with just a whisper of cayenne captures a similar warmth without overpowering the sumac.
  • Make the yogurt mixture several hours ahead and keep it covered in the fridge—it actually tastes better once the garlic has time to soften into the yogurt rather than sitting sharp and raw.
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