Çılbır Sumac & Pomegranate (Printable)

Poached eggs over garlicky yogurt with sumac butter and fresh pomegranate accents, perfect for breakfast.

# Components:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt (8.5 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)

# Method:

01 - Combine Greek yogurt with grated garlic and salt in a bowl; spread evenly onto two serving plates.
02 - Bring water to a gentle simmer in a medium saucepan; add white vinegar.
03 - Crack each egg into a small bowl; swirl simmering water gently, then slide eggs in one at a time. Poach for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Place two poached eggs on each plate over the yogurt base.
05 - Melt butter and olive oil in a small skillet over medium heat; stir in sumac and Aleppo pepper (if using) for 30 seconds until fragrant. Remove from heat.
06 - Drizzle sumac-infused butter over eggs and yogurt; sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It tastes like someone who knows you cooked breakfast for you, even if it's just for yourself.
  • The contrast between the cool tangy yogurt, runny yolk, and crispy sumac butter feels elegant but takes barely 25 minutes.
  • It's naturally gluten-free and vegetarian, so it works for almost any table.
02 -
  • Fresh eggs poach better than older ones because the whites cling closer to the yolk—if your supermarket eggs are more than a week old, they'll struggle, so find a farmer's market or check the date.
  • The water must be just barely simmering, never a boil; rolling bubbles will shred your egg whites into sad, wispy strands that won't recover.
  • Don't skip the paper towel step after poaching; those few seconds of draining mean less water pooling on your beautiful plate.
03 -
  • Prepare your yogurt base and have your eggs cracked into bowls before you start the water simmering—mise en place isn't fussy, it's just smart cooking.
  • If you're nervous about poaching, practice with one egg first and save your best effort for the plating; even an imperfect poached egg tastes delicious in this dish.
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