Çılbır with Sumac & Pomegranate (Printable Version)

A Turkish dish featuring poached eggs on garlicky yogurt, finished with sumac butter and pomegranate.

# Ingredient List:

→ 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

→ Poaching

12 - 1 tablespoon white vinegar (for poaching water)

# How to Make:

01 - Combine Greek yogurt, grated garlic, and salt in a medium bowl and mix well. 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. Create a gentle whirlpool in the simmering water, then gently slide eggs in one at a time. Poach for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and briefly drain on paper towels.
04 - Place two poached eggs over the yogurt on each serving plate.
05 - In a small skillet, melt unsalted butter with olive oil over medium heat. Stir in ground sumac and Aleppo pepper if using, cooking for 30 seconds until aromatic. Remove from heat.
06 - Drizzle the spiced butter over the eggs and yogurt. Sprinkle pomegranate seeds, chopped herbs, and freshly ground black pepper on top. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready in 25 minutes but tastes like you spent hours perfecting it.
  • The combination of cool yogurt, warm eggs, and buttery spices is almost meditative to eat.
  • It works for breakfast, brunch, or even a light dinner when you want something that feels special but isn't fussy.
02 -
  • Room-temperature eggs poach infinitely better than cold ones straight from the fridge—take them out 10 minutes before you start cooking.
  • The vinegar in the poaching water is essential; it doesn't make the eggs taste sour, it just helps the whites set so you get that perfect tender poach instead of wispy strands.
  • Don't skip the paper towel step after poaching—excess water will cool and dilute the yogurt, and that's where the magic happens.
03 -
  • If pomegranate is out of season or unavailable, diced cucumber or thinly sliced radish gives you that same textural contrast and freshness.
  • Make the yogurt base while your water comes to a boil—this whole dish moves so quickly that having everything prepped means the eggs hit the plate while they're still warm enough to matter.
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