Save There's something almost meditative about the moment when a perfectly poached egg slides onto a bed of garlicky yogurt and you catch that first wisp of sumac's lemony aroma rising with the steam. I stumbled upon çılbır during a chaotic morning at a small Istanbul café, where the owner—a woman whose name I never learned—brought this to my table while I was frantically checking my phone. One bite and the day's rush just melted away. That's when I realized breakfast could be both simple and transformative, especially when every element sings with intention.
I made this for my partner on a Sunday morning when we'd both woken up too early, and somehow the ritual of carefully poaching eggs while the yogurt sat waiting made the whole day feel intentional. There's something about standing at the stove with someone you love, waiting for those white wisps to appear around the egg, that turns breakfast into a quiet conversation. By the time we sat down with the pomegranate seeds catching the light, we'd already decided it was our new weekend tradition.
Ingredients
- Large eggs (4): Use the freshest eggs you can find—they hold their shape better when poaching and the yolks stay golden and runny, which is non-negotiable here.
- Greek yogurt (1 cup/250g): The thickness matters; Greek yogurt gives you that luxurious base, but if you want something more traditionally Turkish, use strained plain yogurt instead.
- Garlic clove (1, finely grated): Grating rather than mincing distributes it evenly and prevents harsh bites; one clove is enough unless you're a true garlic devotee.
- Salt (1/4 teaspoon): This seasons the yogurt itself, so taste and adjust—some Greek yogurts are already salted.
- Unsalted butter (2 tablespoons) and extra virgin olive oil (1 teaspoon): The combination gives you the richness of butter with olive oil's fruity notes; don't skip either one.
- Ground sumac (1 teaspoon): This is the soul of the dish—it brings a tangy, slightly floral brightness that can't be replicated; look for it in Mediterranean or Middle Eastern markets.
- Aleppo pepper or mild chili flakes (1/2 teaspoon, optional): A gentle warmth, nothing aggressive; this is for depth, not heat.
- Fresh pomegranate seeds (2 tablespoons): These burst with tartness and texture; they're not just garnish, they're crucial to the flavor story.
- Fresh dill or parsley (1 tablespoon, chopped): Dill is more traditional and herbaceous; parsley works if that's what you have, but dill elevates it.
- White vinegar (1 tablespoon): A tiny acid boost for the poaching water that helps the eggs' whites set cleanly without any chemical taste.
Instructions
- Build your yogurt base:
- Stir the grated garlic and salt into the Greek yogurt until smooth and evenly mixed. Divide between two plates and spread into a shallow layer using the back of a spoon—this isn't about perfection, but about creating a canvas for the eggs to nestle into.
- Set up your poaching station:
- Fill a medium saucepan with enough water to give the eggs room to float, then bring it to a gentle simmer (you want small bubbles rising, not a rolling boil). Add the white vinegar and let it heat through for a moment.
- Prep the eggs with care:
- Crack each egg into a separate small bowl—this prevents shells from sneaking in and lets you assess if each yolk is intact before it hits the water. Give the simmering water a gentle swirl with a spoon to create a small whirlpool, which helps the egg white wrap around the yolk.
- Slide eggs into the water:
- Working one at a time, gently pour each egg from its bowl into the center of the swirl. You'll see the whites immediately begin to set around the yolk; this is the magic moment. Let them poach undisturbed for 3 to 4 minutes—the whites should be opaque and set while the yolk still has a gentle jiggle when you tap it.
- Remove with grace:
- Use a slotted spoon to carefully lift each egg out of the water, letting excess water drain back into the pan. A quick rest on a paper towel absorbs any remaining moisture without drying out the egg.
- Finish the butter:
- In a small pan over medium heat, let the butter melt with the olive oil, watching for it to turn foamy and smell slightly nutty. Add the ground sumac and Aleppo pepper if using, stirring for just 30 seconds—you want the spices to bloom in the warmth without burning.
- Assemble with intention:
- Place two poached eggs on each yogurt-covered plate. Drizzle the warm sumac butter over everything, letting it pool slightly into the yogurt. Finish with pomegranate seeds, fresh herbs, and a crack of black pepper, then serve immediately while the eggs are still warm.
Save My friend Sarah tasted this once and spent the entire meal dissecting every flavor combination, and by the end she said it was the first time she'd felt genuinely surprised by a breakfast. That's when I understood that çılbır isn't just food—it's a small act of care, a way of saying someone deserves something more thoughtful than what's rushed.
The Poetry of Poaching
Poaching eggs feels like a skill you either have or don't, but the truth is much gentler. It's about respecting the water temperature and moving slowly; rushing turns the whites into lace. Once you realize the swirl isn't magic but just physics—giving the egg somewhere to settle—it stops being intimidating. The first time you pull a perfect egg from the water and see that glossy white surrounding a barely-set yolk, you'll understand why this dish has survived centuries.
Sumac: The Secret That Changed Everything
Before I discovered sumac, I thought all tartness came from lemon, which is why my breakfast dishes always felt a bit one-note. Sumac brought something different—a complexity that's slightly floral, almost grape-like in its subtlety, with a brightness that feels more refined than acid alone. It's what makes this dish distinctly Turkish rather than just eggs and yogurt with toppings.
Variations and Small Moments
The beauty of çılbır is that it invites gentle riffing without losing its soul. I've added smoked paprika for a deeper, almost smoky undertone, swapped the pomegranate for fresh berries when they're in season, and even stretched it into more of a lunch bowl by adding some gently wilted greens beneath the yogurt. The core—yogurt, egg, sumac butter—remains untouchable, but the edges can breathe.
- If pomegranate isn't available, a squeeze of fresh lemon juice or a handful of tart berries will echo the tartness without losing the textural element.
- Warm pita or thick slices of crusty bread transform this from a plate into a meal, giving you something to scoop and dunk into the yogurt and spiced butter.
- Make the yogurt base a few hours ahead and keep it at room temperature for a softer texture, or chill it if you prefer more contrast with the warm eggs.
Save This dish reminds me that breakfast doesn't have to be complicated to feel special—it just needs intention. Make this on a morning when you have 25 minutes and someone worth slowing down for.
Recipe Guide
- → What is the best yogurt type to use?
Plain Greek yogurt works best for a thick, creamy base. You can substitute with strained plain yogurt for a traditional texture.
- → How do I poach the eggs properly?
Simmer water gently with a splash of vinegar, swirl to create a vortex, then slide in eggs one by one. Poach for 3-4 minutes until whites are set but yolks remain runny.
- → Can I adjust the spice level?
Yes, add Aleppo pepper or mild chili flakes in the butter drizzle. For more heat, increase the amount or add smoked paprika.
- → How should the sumac butter be prepared?
Melt butter with olive oil, stir in ground sumac and spices off the heat, then drizzle over the eggs and yogurt immediately for maximum flavor.
- → What are good accompaniments for this dish?
Serve with warm pita, crusty bread, or fresh herbs like dill or parsley to complement the tangy and rich flavors.