Origin: Traditional recipe from the Panagyurishte region
Preparation time: ~20 minutes
Ingredients (serves 2):
- 4 fresh eggs
- 400 g strained yogurt
- 2 garlic cloves
- 1 tbsp vinegar (for boiling)
- 30 g butter
- 1 tsp paprika
- Salt to taste
Preparation:
1. Heat water in a saucepan with vinegar until just before boiling.
2. Create a whirlpool with a spoon and gently drop the egg in. Repeat with each egg.
3. Poach the eggs for 2–3 minutes, remove with a slotted spoon.
4. Mix yogurt with crushed garlic and salt, spread in plates.
5. Place 2 eggs over each yogurt portion.
6. Melt butter, add paprika, and pour over the eggs.