Çılbır with Sumac Pomegranate (Printable View)

Poached eggs on garlic-infused yogurt with tangy sumac butter and juicy pomegranate seeds for a fresh start.

# 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)

# How To Make It:

01 - In a medium bowl, mix the 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 white vinegar.
03 - Crack each egg into a small bowl. Swirl the simmering water, then gently slide in the eggs 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 plate over the yogurt base.
05 - In a small skillet, melt the butter and olive oil over medium heat. Add sumac and Aleppo pepper (if using), stirring for 30 seconds until fragrant. Remove from heat.
06 - Drizzle the sumac-infused butter over eggs and yogurt.
07 - Sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Best Practices:

01 -
  • It feels fancy but comes together in less time than your coffee brews.
  • The contrast of warm butter-soaked eggs against cool tangy yogurt is genuinely addictive.
  • Pomegranate seeds add pops of tartness that make every bite feel special.
02 -
  • If your poached eggs are coming apart, your water isn't hot enough or your eggs are too old—fresh eggs from a good source make all the difference.
  • Don't skip the vinegar in the poaching water; it's a small detail that prevents egg-white wisps from floating everywhere.
  • The sumac butter must be drizzled while warm so it pools slightly into the yogurt, creating pockets of flavor.
03 -
  • If your sumac tastes dusty or bitter rather than bright and tangy, you've got old sumac—replace it; quality makes everything here.
  • Swirl the poaching water with intention; a gentle, deliberate motion helps the egg white wrap around itself instead of spreading thin.
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