Çılbır with sumac pomegranate (Print)

Eggs poached over yogurt, finished with sumac butter and pomegranate for a vibrant breakfast.

# Ingredients:

→ 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 (for poaching water)

# Directions:

01 - Combine Greek yogurt, finely grated garlic, and salt in a medium bowl. Spread the mixture 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. Swirl the 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 - In a small skillet over medium heat, melt the butter with olive oil. Stir in ground sumac and Aleppo pepper if using, cooking for 30 seconds until aromatic. Remove from heat.
06 - Drizzle the sumac-infused butter evenly over the eggs and yogurt. Sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It feels fancy but comes together in under 25 minutes, perfect for impressing someone without the stress.
  • The combination of creamy, tangy, buttery, and bright creates layers of flavor that somehow taste both light and deeply satisfying.
  • Once you nail the poached egg, you'll want to make this every weekend.
02 -
  • The poaching water temperature is everything; too hot and the whites shred, too cool and they stay runny—that gentle simmer with small bubbles is your sweet spot.
  • Don't skip cracking the eggs into individual bowls first; it sounds fussy but it's the difference between a beautiful poached egg and egg drop soup.
03 -
  • If you're nervous about poaching, bring the water to a bare simmer and add a splash of vinegar—it's like insurance for keeping those whites together.
  • Toast the sumac in the butter just long enough to smell it; that 30 seconds makes the spice bloom and releases its true flavor instead of tasting flat and dusty.
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