Pin It I discovered çılbır by accident during a layover in Istanbul, sitting at a small breakfast table while the city was still waking up. The waiter set down this humble plate—creamy yogurt topped with the most perfectly poached eggs, their yolks catching the morning light. When he drizzled that warm sumac butter over everything and scattered pomegranate seeds across the top, I understood why this dish has been a Turkish breakfast staple for generations. It's simple, but every element does something different on your palate. Now I make it whenever I want to feel like I'm back there, watching the Bosphorus while eating something this good.
My roommate walked into the kitchen one Saturday morning as I was making this, and she literally stopped mid-sentence mid-coffee just to watch. The smell of the sumac butter hitting the heat, the way the pomegranate seeds gleamed on top—she asked me to make two more plates immediately. That's when I realized this wasn't just breakfast; it was the kind of dish that makes people pause.
Ingredients
- 4 large eggs: Room temperature eggs poach more evenly and the whites set faster without the yolks overcooking. Use the freshest ones you can find.
- 1 cup Greek yogurt: The tang here is essential—it's not just a base but a flavor anchor that balances the rich butter and runny yolk.
- 1 garlic clove, finely grated: Grating releases the oils better than mincing, so you get a cleaner garlic flavor threaded through the yogurt.
- Salt: Don't skip seasoning the yogurt base; it brings out all the other flavors.
- 2 tablespoons unsalted butter and 1 teaspoon olive oil: The combination gives you the best browning and flavor without letting the butter burn.
- 1 teaspoon ground sumac: This is where the magic happens—sumac is tart, slightly fruity, and not at all like lemon, even though people often compare them. It's irreplaceable.
- 1/2 teaspoon Aleppo pepper: Optional but recommended; it adds warmth without harsh heat, unlike regular chili flakes.
- 2 tablespoons pomegranate seeds: The pops of tartness cut through the richness beautifully and add visual brightness.
- Fresh dill or parsley: One or the other, or even a mix—fresh herbs here aren't decoration, they're flavor.
- 1 tablespoon white vinegar: This helps the egg whites set quickly in the poaching water without affecting the taste.
Instructions
- Build your yogurt base:
- Stir the grated garlic and salt into the Greek yogurt until smooth and evenly mixed. Spread this generously onto your serving plates—it should be thick enough that you can nestle the eggs into it.
- Set up the poaching station:
- Fill a saucepan about three-quarters full with water and bring it to a gentle simmer. You want small bubbles rising slowly, not a rolling boil—that's how you get tender, barely-cooked egg whites. Add the vinegar and let it settle for a moment.
- Crack and slide:
- Crack each egg into a small bowl first. Swirl the simmering water with a spoon to create a gentle whirlpool, then slide the egg in. The motion helps the white stay together. Repeat with the remaining eggs, spacing them out so they don't bump into each other.
- Wait and watch:
- Three to four minutes is usually enough for the whites to turn opaque while the yolk stays liquid. You'll know they're done when the whites look set but the yolk still jiggles slightly when you nudge the spoon underneath.
- Lift with care:
- Use a slotted spoon to scoop each egg out, letting the water drain through before sliding it onto the yogurt. A quick blot on a paper towel removes any excess water.
- Make the sumac butter:
- In a small pan, melt the butter and olive oil together over medium heat until they're foaming slightly. Stir in the sumac and Aleppo pepper, warming them for about 30 seconds until you can smell the sumac's slight fruitiness wake up—don't let it sit on heat too long or the flavor flattens.
- Finish and serve:
- Drizzle that warm, spice-infused butter over the eggs and yogurt, then scatter the pomegranate seeds and fresh herbs on top. Crack some black pepper over everything and serve immediately, while the yogurt is cool and the eggs are still warm.
Pin It I made this for someone who'd had a rough week, and halfway through they put their fork down and actually smiled—genuinely smiled—for the first time in days. That's when I realized food like this does more than fill your stomach; it reminds you that good things still exist. It became part of our Saturday morning routine after that.
Choosing the Right Yogurt
The texture of your yogurt matters more than you'd think. Greek yogurt is thick and tangy, which is what the recipe calls for, but if you can find strained labneh or even just plain yogurt that you've strained yourself through cheesecloth overnight, you get something even more luxurious. I've made this with regular yogurt in a pinch and it works, but the plate becomes looser, less structured. The yogurt should hold its shape against the weight of the egg and butter, almost like a bed that cradles everything.
The Poaching Process Isn't Magic
People get anxious about poaching eggs, as if it requires some secret restaurant technique. It doesn't. What it requires is patience and the right temperature. Too-hot water and your egg whites feather apart. Too-cold water and they never fully set. A gentle simmer is the sweet spot—you should barely hear the water working. And yes, cracking the egg into a small bowl first matters; it gives you control and prevents shell bits from ending up in the pan. Once you've poached three or four eggs, your hands know what to do.
Playing with Flavors and Textures
Once you've made this dish once, you'll start noticing where you can adjust it. Some mornings I add a tiny pinch of smoked paprika to the butter because I want something deeper. Other times I skip the Aleppo pepper if I'm serving it to someone who doesn't like heat. The pomegranate seeds are essential for that tartness and crunch, but fresh pomegranate season is short—when it passes, I've used dried pomegranate seeds or even a squeeze of pomegranate molasses stirred into the yogurt instead.
- Toast your dill or parsley lightly in the butter before drizzling it if you want the herbs to be more pronounced.
- Serve alongside warm pita or thick crusty bread so you can drag it through the yogurt and egg yolk.
- Make the yogurt base up to an hour ahead and keep it covered in the fridge, then poach the eggs fresh when you're ready to eat.
Pin It This dish reminds me why breakfast matters. It's not just fuel; it's a moment to slow down and taste something intentional. Make it for someone you love, or make it just for yourself and taste what it's like when everything aligns.
Recipe FAQ
- → What is the best method to poach eggs for this dish?
Use gently simmering water with a splash of vinegar to help the egg whites coagulate quickly. Crack eggs individually and slide slowly into the water, poaching for 3-4 minutes until whites are set and yolks remain soft.
- → Can I use other spices instead of sumac?
Sumac provides a tangy, lemony flavor unique to the dish. However, a pinch of smoked paprika or mild chili flakes can add a different depth without overpowering the yogurt base.
- → How should the yogurt be prepared for best flavor?
Mix plain Greek yogurt with finely grated garlic and a pinch of salt for a creamy, savory base that complements the richness of the eggs and butter.
- → What alternatives exist for fresh pomegranate seeds?
If pomegranate seeds are unavailable, consider adding a handful of finely chopped fresh herbs like dill or parsley for freshness and visual appeal.
- → Is there a recommended bread to serve alongside?
Warm pita, crusty bread, or any rustic loaf works well to soak up the buttery yogurt and runny egg yolks, enhancing the overall experience.