Save to Pinterest I was halfway through a chaotic morning when a friend texted me a photo from Istanbul—a bowl of yogurt crowned with golden eggs and crimson spice. No caption, just that image. I stared at it for a solid minute, then decided breakfast meetings could wait. Twenty minutes later, I had my own version plated, and the kitchen smelled like butter and sumac. That was the day I learned you don't need a plane ticket to feel transported.
The first time I made this for weekend guests, someone asked if I'd trained in Turkey. I laughed because I'd only discovered cilbir three weeks earlier during a sleepless scroll through a cookbook blog. But the way the butter pooled around the eggs, stained deep red with sumac, did feel like a small act of magic. We ate in silence for the first few minutes, which is always the best compliment.
Ingredients
- Eggs: Use the freshest you can find—older eggs spread too much in the poaching water and lose that tight, glossy look.
- Greek Yogurt: The thick, tangy base that anchors everything; full-fat is richer, but 2% works if that's what you have on hand.
- Garlic: Grate it finely so it melts into the yogurt without any sharp, raw chunks.
- Sumac: This brick-red spice is lemony and floral—don't skip it, because it's what makes the dish unmistakably cilbir.
- Butter & Olive Oil: The combination keeps the butter from burning and adds a fruity undertone that plays well with the spice.
- Aleppo Pepper: Optional, but it brings a gentle warmth that doesn't overpower the brightness of the sumac.
- Pomegranate Seeds: They burst with juice and add little pops of sweetness that cut through the richness.
- Fresh Herbs: Dill is traditional, but parsley works too—either way, chop them just before serving so they stay vibrant.
- White Vinegar: A tablespoon in the poaching water helps the egg whites set quickly and neatly around the yolk.
Instructions
- Prepare the Yogurt Base:
- Stir the yogurt with grated garlic and salt until smooth, then spread it across two plates in a shallow pool. This is your canvas, so make it even and inviting.
- Get the Poaching Water Ready:
- Fill a medium saucepan with water, bring it to a gentle simmer—not a rolling boil—and add the vinegar. The surface should barely tremble.
- Poach the Eggs:
- Crack each egg into a small bowl first, then swirl the water with a spoon and slide the egg into the center of the whirlpool. Let them cook for 3 to 4 minutes until the whites are set but the yolks still jiggle.
- Drain and Place:
- Lift the eggs out with a slotted spoon, let them drip for a second on a paper towel, then nestle two onto each yogurt-covered plate.
- Make the Sumac Butter:
- Melt the butter and olive oil in a small pan over medium heat, then stir in the sumac and Aleppo pepper. As soon as it sizzles and smells toasty, take it off the heat.
- Finish and Serve:
- Drizzle the crimson butter over the eggs and yogurt, then scatter pomegranate seeds, herbs, and black pepper on top. Serve right away while everything is warm and the yolk is still liquid.
Save to Pinterest One Sunday, I served this to my sister, who claimed she hated yogurt for breakfast. She finished her plate, scraped up every smear of garlic yogurt with torn bread, and asked if I could make it again next weekend. Sometimes a dish changes someone's mind, and that's a quiet kind of victory.
How to Get Perfect Poached Eggs Every Time
The whirlpool trick really does work—it wraps the white around the yolk like a soft blanket. If you're nervous, poach one egg as a test before committing all four. And if an egg breaks or spreads too much, just scoop it out, eat it as a cook's snack, and start fresh. No one needs to know.
What to Serve Alongside
Warm pita or crusty sourdough is the obvious move, but I've also served this with sesame flatbreads and even toasted rye. The goal is something sturdy enough to scoop up all that yolk and yogurt without falling apart. A handful of olives or sliced cucumber on the side keeps things bright and easy.
Make-Ahead and Leftover Tips
You can mix the garlic yogurt base a few hours ahead and keep it covered in the fridge, but poach the eggs right before serving—they don't reheat well. If you have leftover sumac butter, save it in a small jar and use it to dress roasted vegetables or toss with pasta.
- Store the yogurt base separately from the eggs and butter to keep textures intact.
- Pomegranate seeds can be prepped the night before and kept in an airtight container.
- Reheat butter gently on the stove rather than in the microwave to preserve the sumac flavor.
Save to Pinterest This dish taught me that breakfast doesn't have to be rushed or boring, and that sometimes the best meals are the ones that make you slow down and notice what you're eating. I hope it does the same for you.
Recipe FAQs
- → What is the best yogurt to use?
Use plain Greek yogurt for a creamy, thick base that holds the toppings well. Strained plain yogurt is a traditional alternative offering similar texture.
- → How do I poach eggs perfectly?
Simmer water gently with a splash of white vinegar, swirl it before sliding eggs in, and poach 3-4 minutes until whites set but yolks stay runny.
- → Can I adjust the spice level?
Yes, adding Aleppo pepper or mild chili flakes offers subtle heat. You can omit or reduce the amount to suit your taste.
- → What role does sumac play in this dish?
Sumac adds a tangy, lemony note to the melted butter, enhancing the flavors and adding depth to the dish.
- → Are there suitable accompaniments?
Serve with warm pita or crusty bread to soak up the creamy yogurt and rich sumac butter for a satisfying meal.