Eggs Panagyurishte Style
Soft-poached eggs served over garlicky yogurt and finished with warm paprika-infused butter and oil — a simple Bulgarian classic.
Serves 6
Ingredients
- 12Egg
- 600 gYogurt, plain
- 2–3 pieceGarlic, cloves; crushed (optional)
- Butter
- Cooking oil
- 1 tbspPaprika
- Salt, to taste
- Water, for poaching
Equipment
- Pot
- Mixing bowl
- Whisk
- Frying pan
Method
Mix the yogurt with salt. Add crushed garlic if using.
Bring water to a gentle simmer for poaching.
Poach the eggs in batches until the whites are set while the yolks remain soft.
Divide the yogurt mixture between serving plates and place the poached eggs on top.
Heat butter and cooking oil together, using approximately equal parts and about 80 ml total.
Add the paprika briefly, taking care not to burn it.
Spoon the warm paprika fat over the eggs and serve.
Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.