Save to Pinterest There's something magical about the first time you taste çılbır—that moment when tangy yogurt meets the soft give of a perfectly poached egg, and then the sumac hits you with a bright, almost lemony note that makes you pause mid-bite. I discovered this dish on a quiet morning in Istanbul, sitting at a small café where the owner's grandmother was stirring enormous pots of yogurt in the kitchen, and I realized right then that breakfast could be so much more than I'd ever made it at home.
I made this for my partner one Sunday when we were both running on too little sleep, and somehow watching those eggs poach while the butter melted with sumac felt like the most soothing thing I could do with my hands. The whole apartment filled with this warm, spiced aroma, and by the time we sat down, we weren't thinking about the chaos of the week anymore—we were just present with our bowls, occasionally catching each other's eyes when the flavor combination hit just right.
Ingredients
- 4 large eggs: Room temperature eggs poach more gently and evenly; if yours are cold, sit them out for 10 minutes first.
- 1 cup (250 g) plain Greek yogurt: Don't skip the straining process if using regular yogurt—the creaminess is what makes this dish.
- 1 garlic clove, finely grated: Grating instead of mincing releases the oils more evenly, so you won't get bitter chunks.
- 1/4 teaspoon salt: Taste and adjust; you'll season the yogurt once, so don't be shy here.
- 2 tablespoons unsalted butter: Unsalted matters because the sumac and Aleppo pepper are already bringing flavor.
- 1 teaspoon extra virgin olive oil: This keeps the butter from browning too fast and adds richness.
- 1 teaspoon ground sumac: This is the soul of the dish—bright, slightly fruity, and impossible to fake with lemon.
- 1/2 teaspoon Aleppo pepper or mild chili flakes: Optional but recommended; it adds a gentle warmth without heat.
- 2 tablespoons fresh pomegranate seeds: The tartness cuts through richness and makes each bite feel special.
- 1 tablespoon chopped fresh dill or parsley: Dill is more traditional, but parsley works if that's what you have.
- Freshly ground black pepper, to taste: Grind it fresh over the top just before serving.
- 1 tablespoon white vinegar: This helps the egg whites set faster, so don't skip it.
Instructions
- Prepare the creamy foundation:
- Stir your grated garlic and salt into the Greek yogurt until it's smooth and evenly seasoned, then divide it between two plates and spread it into a bed that's thicker than a yogurt drizzle but not too chunky. This is your cushion for everything else.
- Get the poaching water ready:
- Fill a saucepan with enough water that the eggs will have room to float, add vinegar, and bring it to a gentle simmer—you want little bubbles rising, not a rolling boil. If the water's too violent, your eggs will shred; too gentle, and they'll never set.
- Poach each egg with care:
- Crack an egg into a small bowl first, swirl the water gently to create a little whirlpool, then slide the egg in and let it be for 3–4 minutes while you watch for the whites to turn opaque. You'll know it's done when the white is set but the yolk still jiggles slightly when you nudge the spoon.
- Warm the spiced butter:
- In a small pan, melt butter with olive oil over medium heat, then add sumac and Aleppo pepper and stir for just 30 seconds—this blooms the spices without burning them. The whole kitchen will smell incredible in that moment.
- Bring it all together:
- Place two warm poached eggs on each yogurt bed, drizzle the fragrant sumac butter all over, then scatter pomegranate seeds, fresh herbs, and black pepper across the top. Serve right away while everything is still warm.
Save to Pinterest The first time I burned the sumac butter, I thought I'd ruined everything, but the slight bitterness actually played beautifully against the yogurt's creaminess—sometimes mistakes teach you more than perfection ever could. Now when I make this, I'm more forgiving of small imperfections, understanding that a dish this simple is really about the care you put into each step rather than flawless execution.
Why Sumac Changes Everything
Before I tasted this dish, I didn't really understand sumac's role in Middle Eastern cooking—I thought it was just a fancy garnish. But once you taste how it brightens the creamy richness without any citrus needed, you start putting it on everything: roasted vegetables, creamy dips, even scrambled eggs on their own. It's become one of those ingredients that transformed my cooking because I finally understood how to use it.
Poaching Eggs Like You Mean It
Most people think poaching is complicated, but it's really just about respecting three things: gentle simmering water, fresh eggs (older eggs spread like gossip), and patience. I used to rush this step, but now I see the poaching moment as almost meditative—standing there, watching the egg whites turn from clear to opaque, knowing that in moments you'll have something really beautiful to eat. It's the opposite of fast food, even though it takes barely any time.
Serving and Sharing This Dish
Çılbır is one of those recipes that doesn't feel like showing off, even though it looks restaurant-quality on the plate. I've served this to people who claim they don't like breakfast foods, and something about the combination wins them over. It's warm, it's comforting, but it's also bright and a little fancy—the kind of dish that makes morning feel intentional.
- Warm your plates before plating so the yogurt stays creamy and the eggs stay warm longer.
- If pomegranate seeds aren't in season, you can use a splash of pomegranate molasses swirled into the yogurt instead.
- This recipe doubles easily if you're feeding four people, though the cooking time stays the same.
Save to Pinterest Every time I make this, I'm reminded that the best recipes aren't the most complicated ones—they're the ones that let good ingredients shine and give you an excuse to slow down. This is that recipe.
Common Recipe Questions
- → What is the best way to poach eggs for this dish?
Use gently simmering water with a splash of vinegar to help the egg whites set quickly. Crack eggs into a small bowl before sliding them into the water for gentle cooking lasting 3-4 minutes.
- → Can I substitute the yogurt used here?
Yes, strained plain yogurt works well for a thicker texture similar to traditional versions. Greek yogurt is an accessible alternative offering creaminess and tang.
- → How does sumac influence the flavor?
Sumac lends a citrusy, tangy note that brightens the butter sauce, complementing the richness of the eggs and yogurt beautifully.
- → Are the pomegranate seeds necessary?
While optional, pomegranate seeds add a refreshing burst of sweetness and a pleasant textural contrast that enhances the overall dish.
- → What spices can be added to deepen flavor?
Aleppo pepper or mild chili flakes introduce gentle heat, while a pinch of smoked paprika can add smoky depth to the butter sauce.