Çılbır with Sumac & Pomegranate (Printer-Friendly)

Poached eggs resting on garlicky yogurt, drizzled with sumac butter, and garnished with pomegranate seeds.

# What You Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt (250 g)
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 Cook:

01 - Combine Greek yogurt with grated garlic and salt in a medium bowl. Spread mixture evenly onto two serving plates.
02 - Fill a medium saucepan with water and bring it to a gentle simmer. Add white vinegar to the water.
03 - Crack each egg into a small bowl. Swirl the simmering water, then gently slide eggs in individually. Poach for 3 to 4 minutes until whites are firm but yolks remain runny. Remove eggs using a slotted spoon and drain briefly on paper towels.
04 - Place two poached eggs on each plate over the prepared yogurt base.
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. Remove from heat.
06 - Drizzle sumac-infused butter over the eggs and yogurt. Garnish with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under 25 minutes with ingredients you likely already have.
  • The yogurt-egg-butter combination creates this unexpectedly luxurious texture that feels both comforting and special.
  • It works for a lazy morning or an impressive brunch without any pretension or fussy techniques.
02 -
  • The water must be gently simmering, not boiling—I learned this the hard way with shredded eggs floating everywhere, and it changed everything once I slowed down.
  • Don't skip the vinegar; it's the secret that lets the whites set properly while keeping them tender, not rubbery.
03 -
  • Grate your garlic directly over the yogurt rather than mincing it—you'll get more flavorful juice distributed throughout instead of sharp little bits.
  • Keep your sumac in an airtight container in a cool, dark place; it loses its brightness quickly if exposed to light or heat.
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