Çılbır with Sumac Pomegranate (Print Version)

Turkish poached eggs over garlic yogurt, enhanced with sumac butter and pomegranate seeds.

# 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

→ For Poaching

12 - 1 tablespoon white vinegar

# How-To Steps:

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, then add white vinegar.
03 - Crack eggs individually 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 a slotted spoon and drain on paper towels briefly.
04 - Place two poached eggs atop the yogurt on each serving plate.
05 - Melt butter and olive oil together in a small skillet over medium heat; stir in ground sumac and Aleppo pepper if using, cooking for 30 seconds until fragrant, then remove from heat.
06 - Drizzle sumac-infused butter over the eggs and yogurt, then garnish with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Helpful Tips:

01 -
  • The yogurt and egg yolk create this luxurious, velvety sauce that makes even plain toast feel special.
  • Poaching eggs seems fancy but once you do it once, you realize you've been overthinking it your whole life.
  • It's ready in 25 minutes, which means weekend breakfast actually feels indulgent instead of rushed.
02 -
  • Runny yolks are not a mistake—they're the entire point, the thing that makes this dish transcendent instead of just okay.
  • Don't skip the vinegar in the poaching water; it's not about flavor, it's about chemistry keeping those egg whites from getting too wispy and wild.
  • The sumac butter needs to be warm when it hits the plate because cold butter just sits there being indifferent.
03 -
  • Grate your garlic on a microplane directly into the yogurt so it disappears completely and seasons everything evenly instead of showing up in aggressive chunks.
  • Have everything prepped and ready before you start poaching because once those eggs hit the water, you've got about four minutes before they need your full attention.
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