Panagyurishte Style Eggs

20 min · Easy · Serves 1

310 kcal per serving · 18g protein

A beloved Bulgarian classic. Poached eggs served over a creamy garlic yogurt and feta cheese base, topped with sizzling paprika butter.

Ingredients

• Eggs × 2
• 100 g Yogurt
• 25 g Feta or Sirene cheese
• 5 g Butter
• 1 clove Garlic
• ¼ tsp Paprika (Red pepper)
• 5 ml White Vinegar
• 2 g Salt
• 500 ml Water

Method

1. Prepare Base

   

   Crumble the feta cheese into a bowl and mix it with the yogurt and minced garlic until evenly combined. Spread the mixture over a deep serving plate, or divide it between plates if making more.

2. Heat the poaching water

   

   Bring a pot of water with the vinegar and salt to a boil, then lower the heat to a gentle simmer.

3. Poach the eggs one by one

   

   Poach the eggs one by one — crack each in and cook for 3-5 minutes, until the whites are set but the yolks still feel soft.

4. Lay the eggs on the base

   

   Lift them out and place them gently over the yogurt base.

5. Paprika Butter

   

   Melt the butter in a small pan over low heat. Stir in the paprika and cook for 20 seconds until fragrant, then drizzle it immediately over the eggs.

More to cook

• Coiled Banitsa with Cheese75 min
• Turkish Eggs (Çılbır)20 min
• Cornmeal Porridge with Sirene & Paprika Butter (Kachamak)30 min
• Spinach Rice with Eggs & Garlic Yogurt30 min