Çılbır with sumac pomegranate (Printable version)

Poached eggs atop creamy yogurt, drizzled with sumac butter and garnished with ruby pomegranate seeds.

# What You'll Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup (8 fl oz) 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 (for poaching water)

# Directions:

01 - Combine the Greek yogurt with grated garlic and salt in a medium bowl. Spread evenly onto two serving plates.
02 - Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar to the water.
03 - Crack each egg into a small bowl. Stir the simmering water to create a vortex, gently slide the eggs in one at a time. Poach for 3 to 4 minutes until the whites are set and yolks remain soft. Remove using a slotted spoon and drain briefly on paper towels.
04 - Place two poached eggs on top of the yogurt layer on each plate.
05 - In a small skillet, melt the butter and olive oil over medium heat. Stir in ground sumac and Aleppo pepper if using, cooking for 30 seconds until fragrant. Remove from heat.
06 - Drizzle the warm sumac-infused butter over the poached eggs and yogurt evenly.
07 - Sprinkle pomegranate seeds, chopped herbs, and freshly ground black pepper on top. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 25 minutes but tastes like you've been cooking since dawn.
  • The contrast between cool tangy yogurt, warm butter, and those jewel-like pomegranate bursts feels almost luxurious on the simplest Tuesday.
  • One plate can feed you or two people depending on your mood, and it's naturally gluten-free without any fussing.
02 -
  • Don't let the poaching water boil hard or your eggs will become tough and stringy—a bare simmer is all you need.
  • Grate your garlic directly into the yogurt rather than mincing it; the texture dissolves into the yogurt and distributes the flavor evenly without bitter bites.
03 -
  • Make your yogurt base right on the plate so it's still cool when the warm eggs land on it—that temperature contrast is part of the magic.
  • If your pomegranate seeds are watery, drain them briefly on paper towels before scattering them, or they'll water down the whole dish.
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