Çılbır Sumac Pomegranate Delight (Printable Version)

A vibrant Turkish dish featuring poached eggs over garlicky yogurt with sumac butter and fresh pomegranate.

# What You'll Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt (8.8 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)

# Steps to Follow:

01 - Combine Greek yogurt, grated garlic, and salt in a medium bowl. Spread evenly onto two serving plates.
02 - Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar.
03 - Crack each egg into a small bowl. Swirl the simmering water, then gently slide in the 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.
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 the eggs and yogurt. Sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • It comes together in 25 minutes but tastes like you've been cooking since dawn.
  • The garlicky yogurt is so creamy and comforting that it makes even simple poached eggs feel indulgent.
  • Sumac gives you that tangy punch without needing any lemon juice, and pomegranate seeds add little bursts of tart sweetness.
  • It's naturally gluten-free and vegetarian, so there's no fussing with substitutions.
02 -
  • If your poached eggs are spreading into ragged shapes, your water isn't simmering gently enough—lower the heat next time.
  • Sumac can taste metallic or bitter if you buy the wrong kind; make sure you're getting ground sumac, not sumac spice blends with salt already mixed in.
03 -
  • If you can't find Aleppo pepper, smoked paprika or Maras pepper work beautifully—anything with a gentle warmth rather than pure heat.
  • Make the yogurt mixture ahead and refrigerate it, then poach the eggs fresh while you warm the sumac butter—this takes pressure off the timing.
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