Çılbır with Sumac Pomegranate (Print Version)

Poached eggs served on yogurt topped with sumac butter and bright pomegranate seeds.

# What You’ll Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup 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

# How-To Steps:

01 - In a medium bowl, combine Greek yogurt with grated garlic and salt. Spread evenly onto two serving plates.
02 - Bring a medium saucepan filled with water to a gentle simmer. Add white vinegar. Crack eggs into a small bowl, swirl the water, and gently slide eggs 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.
03 - Place two poached eggs on each plate over the yogurt base.
04 - Melt butter and olive oil over medium heat in a small skillet. Stir in ground sumac and Aleppo pepper if using, cooking for 30 seconds until fragrant. Remove from heat.
05 - Drizzle the sumac-infused butter over eggs and yogurt. Garnish with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert Hints:

01 -
  • It transforms humble eggs and yogurt into something that tastes like you've been cooking it for decades.
  • The contrast of cool, tangy yogurt with warm spiced butter and jammy yolks keeps you coming back for another bite.
  • Ready in under 30 minutes but impressive enough to serve when people drop by unexpectedly.
02 -
  • Don't skip cooling the yogurt slightly before serving if you made it ahead; warm yogurt and warm butter can separate into slicks rather than emulsify beautifully.
  • The pomegranate seeds are more than garnish—they're the brightness that prevents the dish from feeling heavy, so don't skip them if you can help it.
  • Poaching eggs feels intimidating until you realize the vinegar does most of the work; trust it and stop hovering over the pan.
03 -
  • If you find sumac too sour, reduce it to half a teaspoon and taste as you go; sumac brands vary wildly in intensity.
  • Keep the poaching water at exactly the right temperature by adding a splash of cold water if it starts boiling too vigorously, which means you're cooking at the right pace.
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