Çılbır with Sumac & Pomegranate (Printable)

Poached eggs on creamy garlic yogurt with sumac butter and fresh pomegranate seeds for vibrant flavor.

# What You Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt (250 g)
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 plain Greek yogurt with 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. Stir the simmering water to create a gentle whirlpool, then carefully slide the eggs in one by one. Poach for 3 to 4 minutes until the egg whites are set but yolks remain runny. Remove using a slotted spoon and drain briefly on paper towels.
04 - Place two poached eggs on each serving plate over the spread yogurt base.
05 - In a small skillet, melt unsalted butter with olive oil over medium heat. Stir in ground sumac and Aleppo pepper (if using) for 30 seconds until fragrant. Remove from heat.
06 - Drizzle the sumac-infused butter over the eggs and yogurt. Sprinkle fresh pomegranate seeds, chopped herbs, and freshly ground black pepper on top. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you fussed over it for hours.
  • The contrast of cool yogurt, warm butter, and jewel-like pomegranate seeds hits all your senses at once.
  • You can make it for yourself on a quiet morning or multiply it for a table full of people impressed by your cooking.
02 -
  • Egg temperature matters more than perfect poaching technique—a runny yolk is non-negotiable because it's the sauce that brings everything together, so don't cook it a second longer than needed.
  • Cold yogurt against warm eggs is the whole point of this dish; warm yogurt just becomes custard, so chill your plates if you have time or at least don't heat them.
03 -
  • Make the yogurt mixture while your water comes to a boil so you're not scrambling once the eggs go in; mise en place is especially important when you're cooking something this fast.
  • If your eggs break while poaching, it's not failure—it's just shakshuka pretending to be çılbır, and it still tastes beautiful served the same way.
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