Çılbır with Sumac & Pomegranate (Print Version)

Poached eggs rest on a garlic-infused yogurt base, highlighted by tangy sumac butter and vibrant pomegranate seeds.

# What You 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

# How-To Steps:

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, bring to gentle simmer, and add white vinegar.
03 - Crack each egg into a small bowl. Swirl simmering water gently and carefully slide eggs in one at a time. Poach 3 to 4 minutes until whites are set and yolks are runny. Remove with a slotted spoon and drain briefly on paper towels.
04 - Place two poached eggs on each serving plate over the yogurt base.
05 - In a small skillet, melt butter with olive oil over medium heat. Stir in sumac and Aleppo pepper (if using) for 30 seconds until fragrant, then remove from heat.
06 - Drizzle sumac-infused butter over eggs and yogurt. Sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The contrast of cool, creamy yogurt with warm, runny egg yolks creates this silky richness that feels decadent for breakfast.
  • Sumac brings a lemony brightness without actual lemon, cutting through the richness in a way that feels revelatory.
  • It comes together in under 25 minutes, making it perfect for weekend mornings when you want something special but not complicated.
02 -
  • Poached eggs with runny yolks require water that's barely simmering; if it's too hot, the whites shatter, and if it's too cool, they cook too slowly and the yolk sets.
  • Don't skip spreading the yogurt on the plate first; that warm egg yolk needs something to break into, or you'll lose all that creamy contrast.
03 -
  • Crack your eggs into a bowl before poaching them; you'll have better control and can check for shells before they hit the water.
  • If your sumac seems dusty or old, bloom it in the warm butter for just 30 seconds to wake up its flavor.
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