Çılbır with sumac pomegranate (Print Version)

Poached eggs on garlicky yogurt drizzled with tangy sumac butter and fresh pomegranate seeds.

# What You'll Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt (8.8 oz)
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)

# How-To Steps:

01 - Combine plain Greek yogurt with finely 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.
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 base.
05 - Melt unsalted butter and olive oil together in a small skillet over medium heat. Stir in ground sumac and Aleppo pepper (if using) for 30 seconds until fragrant, then remove from heat.
06 - Drizzle the sumac-infused butter evenly over the eggs and yogurt, then sprinkle with fresh pomegranate seeds, chopped herbs, and freshly ground black pepper before serving immediately.

# Expert Tips:

01 -
  • It looks wildly impressive but comes together faster than most people can brew a second cup of coffee.
  • The contrast between cool, tangy yogurt and warm, runny yolk is the kind of thing you don't forget after the first bite.
  • Sumac and pomegranate turn a simple egg dish into something that tastes like sunshine and markets and mornings that matter.
02 -
  • If your poaching water is too hot, the eggs will turn ragged and stringy—keep it at a bare simmer.
  • Don't let the sumac butter sit on the heat too long or it will taste bitter instead of bright and tangy.
  • Cold yogurt against hot eggs is part of the charm, so don't be tempted to warm the yogurt base.
03 -
  • If you can't find sumac, try a squeeze of lemon juice mixed with a pinch of smoked paprika—it won't be the same, but it'll still be delicious.
  • Use a shallow, wide pan for poaching so the eggs have room to spread without crowding each other.
  • Taste your yogurt before mixing—if it's too tart, a tiny pinch of sugar will round it out without making it sweet.
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