Çılbır Sumac Pomegranate (Printable)

Poached eggs over garlicky yogurt with sumac butter and fresh pomegranate seeds for a bright Turkish dish.

# What you'll need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt (8.8 fl 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 make it:

01 - In a medium bowl, combine Greek yogurt with grated garlic and salt. 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. Create a gentle whirlpool in the simmering water, then carefully 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 yogurt.
05 - In a small skillet, melt butter and olive oil over medium heat. Stir in sumac and Aleppo pepper, if using, cooking for 30 seconds until aromatic. Remove from heat.
06 - Drizzle sumac-infused butter over the eggs and yogurt. Garnish with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert suggestions:

01 -
  • It looks restaurant-worthy but takes barely 25 minutes from start to plated.
  • The garlic yogurt is silky and soothing, while the sumac butter brings a bright tanginess that feels almost addictive.
  • You can make it with pantry staples, and it feels equally at home on a rushed weekday or a leisurely weekend breakfast.
02 -
  • The eggs must stay runny in the center; set them any longer and you lose the whole point of the dish, as the yolk mingles with the yogurt and butter.
  • Don't skimp on the sumac—this is where the recipe's character lives, and there's no real substitute for its distinctive bright tartness.
03 -
  • Use the freshest eggs you can find and crack them into individual bowls before poaching—this gives you total control and prevents shell fragments.
  • Keep the sumac butter warm but not hot when you drizzle it, as heat can turn the pomegranate seeds mushy and dull the fresh herbs.
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