Çılbır Sumac Pomegranate Delight (Printable)

Poached eggs on garlic yogurt, drizzled with spiced butter and garnished with pomegranate seeds.

# Components:

→ 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)

# Method:

01 - Combine Greek yogurt with grated garlic and salt in a medium bowl, then spread 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. Swirl the simmering water, then gently 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 briefly on paper towels.
04 - Place two poached eggs on top of the prepared yogurt on each plate.
05 - Melt butter and olive oil together in a small skillet over medium heat. Stir in ground sumac and Aleppo pepper if using; cook for 30 seconds until fragrant. Remove from heat.
06 - Drizzle the sumac-infused butter evenly over the eggs and yogurt.
07 - Sprinkle fresh pomegranate seeds, chopped herbs, and freshly ground black pepper over the dish. Serve immediately.

# Expert Advice:

01 -
  • It looks stunning on the plate but takes barely 25 minutes from fridge to table.
  • The contrast between cool, tangy yogurt and warm spiced butter creates a flavor moment that feels almost luxurious for breakfast.
  • It's naturally vegetarian and gluten-free, yet feels anything but restricted—more like a celebration.
02 -
  • The yolk must stay runny—if it's fully set, the dish loses its reason for being; the moment the yolk breaks and mingles with the yogurt is when everything comes together.
  • Don't skip the white vinegar in the poaching water; it's not about flavor, it's about chemistry—it helps the egg whites set faster and cleaner, preventing that wispy, overcooked mess.
  • Sumac is irreplaceable here; lemon zest will make it bright but won't give you that layered, slightly floral tang that makes people ask what the mysterious flavor is.
03 -
  • If your eggs crack when poaching, lower your heat slightly—a gentle simmer is all you need, and the eggs will finish cooking in the residual warmth even after you remove them from the water.
  • Toast the sumac briefly in the butter for an extra dimension, and always keep it in an airtight container because its brightness fades quickly once opened.
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