Panagyurishte eggs are the tavern-style breakfast that gets Burgas going on a Monday in just 15 minutes. Yogurt and garlic wake up your stomach better than coffee, and you already have everything you need in the fridge.
Ingredients
- 8eggs
- 500 gplain yogurt
- 4 clovesgarlic, crushed
- 3 tbspbutter
- 1 tspsweet paprika
- 1/2 tspsalt
Method
Whisk the yogurt base
In a bowl, mix the yogurt with the crushed garlic and salt. Whisk until smooth, then divide between 4 small ramekins.
Add the eggs
Carefully crack 2 eggs into the yogurt mix in each ramekin, taking care not to break the yolks.
Cook in a water bath
Set the ramekins in a pan of boiling water that reaches halfway up their sides. Cook for 8-10 minutes over medium heat, until the whites set but the yolks stay soft.
If the water boils too hard, turn the heat down so the yogurt doesn't curdle.
Make the paprika butter
Melt the butter in a small pan over low heat. Take it off the heat and stir in the paprika right away so it doesn't burn.
Pour it on hot
Spoon the hot paprika butter over each ramekin just before serving, so the paprika stays bright and fragrant.
Serve right away
Serve the eggs straight away, while the whites are still soft and the paprika still smells fresh.
How to serve it
Serve with a slice of warm bread or flatbread for dipping into the yogurt-garlic sauce.
Worth knowing
The dish is named after the town of Panagyurishte and is a traditional Bulgarian breakfast made with yogurt, garlic and paprika.
Per serving (approximate): 250 kcal · protein 14 g · fat 18 g · carbs 6 g