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.

20 minprep 10 min · cook 10 min
4 servingsBreakfast
Easydifficulty
250 kcalper serving

Ingredients

  • 8eggs
  • 500 gplain yogurt
  • 4 clovesgarlic, crushed
  • 3 tbspbutter
  • 1 tspsweet paprika
  • 1/2 tspsalt

Method

  1. 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.

    Panagyurishte eggs — Whisk the yogurt base

  2. Add the eggs

    Carefully crack 2 eggs into the yogurt mix in each ramekin, taking care not to break the yolks.

    Panagyurishte eggs — Add the eggs

  3. 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.

    Panagyurishte eggs — Cook in a water bath

  4. 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.

    Panagyurishte eggs — Make the paprika butter

  5. Pour it on hot

    Spoon the hot paprika butter over each ramekin just before serving, so the paprika stays bright and fragrant.

    Panagyurishte eggs — Pour it on hot

  6. Serve right away

    Serve the eggs straight away, while the whites are still soft and the paprika still smells fresh.

    Panagyurishte eggs — Serve right away

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