Çılbır with Sumac & Pomegranate (Print Version)

Poached eggs atop garlicky yogurt with sumac butter and fresh pomegranate seeds create a bright, flavorful meal.

# 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 with grated garlic and salt in a bowl; spread evenly on two serving plates.
02 - Fill a medium saucepan with water, bring to a gentle simmer, then add white vinegar.
03 - Crack each egg into a small bowl, swirl simmering water, then 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 briefly on paper towels.
04 - Place two poached eggs on each plate over the prepared yogurt.
05 - Melt butter and olive oil over medium heat in a small skillet. Stir in ground sumac and Aleppo pepper (if using) for 30 seconds until fragrant. Remove from heat.
06 - Drizzle sumac butter over the eggs and yogurt. Sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • The tangy-buttery contrast tastes expensive and restaurant-quality but takes less time than your morning shower.
  • Creamy yogurt, runny egg yolks, and pomegranate seeds create this satisfying textural interplay that keeps your palate interested from first bite to last.
  • It's naturally vegetarian, gluten-free, and honestly so pretty you might take a photo before eating it.
02 -
  • Poached eggs are only scary the first time—after that, it's just patience and gentleness, and honestly they're harder to completely ruin than you think.
  • Don't skip letting the yogurt come to room temperature or spread it right before serving; cold yogurt feels harsh against warm eggs instead of luxurious.
  • The sumac butter will separate slightly as it cools, which is completely normal and part of the charm—just give it a stir before drizzling if you're worried.
03 -
  • Keep a small bowl of ice water next to your poaching pan—if you catch an egg just before it's done, a quick ice bath stops the cooking instantly.
  • Toast your sumac briefly in the dry pan before adding butter if you want an even deeper, more complex flavor that feels more developed.
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