Çılbır with Sumac Pomegranate (Print Version)

Poached eggs rest on garlicky yogurt with sumac butter and vibrant pomegranate seed topping.

# 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

# How to Make It:

01 - Combine Greek yogurt, grated garlic, and salt in a medium bowl. Spread the mixture evenly onto two serving plates.
02 - Fill a medium saucepan with water, bring to a gentle simmer, and add white vinegar.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then 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 over medium heat, melt unsalted butter with olive oil. Stir in ground sumac and Aleppo pepper if using, cooking for 30 seconds until fragrant. Remove from heat.
06 - Drizzle the sumac-infused butter over the eggs and yogurt. Sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • It tastes like you spent hours cooking when you actually spent 15 minutes, which feels like a small miracle.
  • The contrast between cool tangy yogurt and warm buttery eggs makes every bite feel deliberately designed.
  • It's naturally vegetarian, naturally impressive, and naturally the kind of breakfast people ask for again.
02 -
  • The temperature contrast—warm eggs and butter against cool yogurt—is the whole point, so don't let the yogurt sit on a warm plate or it becomes one muddled temperature.
  • Sumac oxidizes and loses brightness if exposed to air, so buy it in smaller quantities and keep it sealed, tasting it occasionally to make sure it hasn't turned dull.
03 -
  • Grate your garlic directly into the yogurt instead of mincing; it distributes more evenly and won't have harsh chunks.
  • Have everything ready before you start poaching—this dish is all about timing and temperature, and there's no time to hunt for the pomegranate once the eggs hit the plate.
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