Bulgarian recipies - Panagyurishte - Style eggs
December 2nd, 2007
The correct name of this dish in Bulgarian is actually yaitsa po panagyurski (say it, “yite-SA po pan-a-GYOOR-ski”), but learning to say the name correctly so that you can serve the dish without resorting to cue cards may take longer than the cooking time. Then again, the town for which the dish is named is the tongue-twisting Panagyurishte. If you were to cheat and call the dish “poached eggs with yogurt”, I don’t think your guests would complain, particularly after trying it.
What do you need:
• 3 eggs
• 1 cup strained yogurt
• 1 teaspoon oil
• 1 pinch of paprika
• salt to taste
• 2 tablespoonfuls of vinegar
• 1 clove garlic, crushed (optional)
How to make it:
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. Strain the eggs and set them aside to cool. Stir the yogurt together with the crushed garlic and very little salt. Pour it over the eggs. Meanwhile, heat the oil and sprinkle the paprika on top, but be careful not to burn it. Immediately pour the oil over the yogurt and serve. Enjoy!
