Balkan Style Poached Eggs (Eggs Panagyurishte)

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Poached eggs with yogurt is a traditional Bulgarian dish. It is named after city of Panagyurishte


Ingredients (for 2 servings):

4 eggs
1 1/2 cup yogurt
3 tbsp. olive oil 
1/2 tbsp. paprika
2 garlic cloves, minced
2 tbsp. vinegar
3/4 cup feta cheese, crumbled
salt to taste
fresh parsley, chopped

Bring water in a saucepan to almost boiling.  Add the vinegar and salt. The vinegar will help the egg whites to congeal more easily. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Cook 3 to 5 minutes, depending on firmness desired. Lift eggs out of pan with a slotted spoon.
Whisk the yogurt, garlic and salt. Pour it over the eggs.
Heat the oil and paprika, but be careful not to burn it. Pour the hot oil over the eggs and yogurt.
Sprinkle with feta cheese and fresh parsley.





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