This dish is named after Panagyurishte, a small town full of history, one of them – this great recipe. In essence it is poached eggs with yogurt with a little twist.
– 3 eggs
– 1 cup strained yogurt
– 1 tsp oil
– a pinch of paprika
– salt to taste
– 2 tbsp of vinegar
– 1 clove garlic, crushed (optional)
– 1/4 gallon water
Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Mix the yogurt together with the crushed garlic and very little salt. Put the eggs on top of that mixture. Heat the oil and add the paprika very carefully not to burn it (it takes 10 seconds or less to burn so be careful). Immediately pour the curried oil over the eggs and the yogurt mixture and serve.
You can use to prepare the dish by adding some crushed feta inside the yogurt mixture which adds a tasty twist to its taste.