Pin it The first time I tasted çılbır was at a tiny breakfast spot in Istanbul where the owner's mother was still making it in the kitchen at seventy-something years old. She delivered each plate with this quiet pride, and when I broke into that runny yolk and let it mingle with the garlicky yogurt, something clicked—this wasn't fancy, but it felt like one of those dishes that knew exactly what it was doing. Now whenever I make it at home, especially on mornings when I need something that feels both nourishing and celebratory, I think about her hands moving through the kitchen without hesitation.
I made this for a friend who'd been going through something rough, and she sat at my kitchen counter watching the butter foam up in the pan, and by the time those pomegranate seeds hit the plate, she was asking for the recipe before she'd even taken a bite. There's something about the ritual of poaching eggs and the smell of sumac warming in butter that transforms breakfast from routine into something that feels like you're taking care of yourself.
Ingredients
- Greek yogurt: Use full-fat and make sure it's thick—this is your base, so quality matters here, and a good yogurt already tastes like breakfast done right.
- Large eggs: The runny yolk is everything, so don't skimp on freshness and don't overcook them.
- Unsalted butter: This carries the sumac, so you want pure flavor here.
- Ground sumac: This is the star—tart, slightly lemony, and it's what makes this dish feel distinctly Turkish and impossible to replicate without it.
- Pomegranate seeds: They're the jewels that catch the light on your plate; fresh ones matter more than you'd think.
- Fresh dill or parsley: A small handful chopped fine brings green life to every forkful.
- White vinegar: Just a splash in the poaching water helps the egg whites set cleanly without any cloudiness.
- Aleppo pepper: If you have it, this is gentler and more complex than regular chili flakes, but not essential.
Instructions
- Start with the yogurt base:
- Stir your Greek yogurt with finely grated garlic and salt until it's smooth and evenly distributed across your serving plates. The yogurt should be cool and ready to receive the warm eggs like a pillow.
- Get your poaching water ready:
- Bring water to a gentle simmer—not a rolling boil, or your eggs will shred. Add white vinegar and let it settle for a moment.
- Poach the eggs:
- Crack each egg into a small bowl first, then swirl the simmering water gently and slide the egg in slowly. You want the whites to set in about three to four minutes while the yolk stays runny in the center. A slotted spoon lifts them out cleanly.
- Make the sumac butter:
- In a small pan, melt butter with olive oil over medium heat, then add sumac and Aleppo pepper if you're using it. Let it warm for thirty seconds—you'll smell it bloom, and that's your signal to stop.
- Bring it all together:
- Place two warm poached eggs on each yogurt bed, drizzle with that fragrant sumac butter, then scatter pomegranate seeds, fresh herbs, and black pepper across the top. Serve immediately while everything's still warm.
Pin it I once served this to my partner on a Sunday morning after we'd both had a rough week, and something about sitting together over these warm plates with the pomegranate seeds catching the kitchen light made everything feel manageable again. It's one of those dishes where the simplicity is actually the point.
The Magic of Sumac
Sumac is one of those spices that doesn't announce itself loudly but completely changes the dish once you taste it. It's tart without being acidic, almost lemony but more complex, and in Turkish breakfast culture it's almost as important as salt. If you can't find it, a tiny pinch of lemon zest won't replace it exactly, but it'll point your palate in the right direction. Once you start cooking with sumac, you'll find yourself reaching for it in unexpected places—on roasted vegetables, scattered over creamy soups, even over avocado toast on lazy mornings.
Poaching Eggs Like You Mean It
Poached eggs intimidate people, but the truth is simpler than you think—gentle heat, a tiny bit of vinegar, and patience do almost all the work. The swirling motion creates a whirlpool that helps the egg white wrap around the yolk neatly, but honestly, even if it doesn't look picture-perfect, it still tastes exactly right. I've made dozens of lopsided poached eggs that tasted just as good as the symmetrical ones, so don't let perfection stop you from making this.
Building Your Breakfast Around This
Çılbır stands alone beautifully, but it also welcomes company—warm pita bread for dipping, a small salad with sharp vinaigrette, or even some crumbled feta if you want to push it further into indulgence territory. The yogurt base is cool and tangy, the eggs are rich and soft, and the sumac butter is warm and fragrant, so you're getting a full sensory experience on one plate. Think of it as a breakfast that doesn't need much, but appreciates having options nearby.
- Warm some pita or flatbread on the side for scooping up the extra yogurt.
- A simple cucumber and tomato salad with lemon juice and olive oil balances the richness beautifully.
- If pomegranate isn't in season, try using fresh pomegranate molasses drizzled on top instead.
Pin it This dish taught me that breakfast doesn't need to be complicated to feel special—sometimes it just needs intention and a few ingredients you respect. Make it for yourself on a quiet morning, or make it for someone you're thinking about.
Recipe Questions & Answers
- → What is sumac and how does it affect the flavor?
Sumac is a tangy, lemony spice made from dried berries. It adds bright, slightly acidic notes that complement creamy and savory elements.
- → How do I perfectly poach eggs for this dish?
Use gently simmering water with a splash of vinegar, crack eggs carefully, and cook for 3–4 minutes until whites are set but yolks remain runny.
- → Can I substitute Greek yogurt with another type?
Strained plain yogurt works well as a substitute, offering a thick, creamy texture similar to Greek yogurt.
- → What is the purpose of Aleppo pepper in the butter?
Aleppo pepper adds mild heat and fruity undertones that enhance the complexity of the butter sauce without overwhelming the dish.
- → How do pomegranate seeds contribute to the dish?
Pomegranate seeds add fresh, juicy bursts of sweetness and a crunchy texture that contrasts nicely with the creamy yogurt and silky eggs.
- → What can I serve alongside for a complete breakfast?
Warm pita bread or crusty toast pairs beautifully, perfect for scooping up the yogurt and buttery eggs.