About This Recipe
Panagyur eggs, or yaitsa po panagurski, as they’re called in Bulgarian, take their name from the southern town of Panagyurishte. The dish features poached eggs with runny yolks on top of garlicky yogurt and crumbled cheese, garnished with a paprika-infused butter. In my own twist, I serve Panagyur eggs with lavash and a plate of green herbs such as basil, mint, coriander, or dill.
Eggs are considered a nearly perfect food because of the amount of nutrients — even trace nutrients — they provide. These include vitamins A, B5, B12, and B2, as well as folate, selenium, and phosphorous. Pasture-raised or omega-3-enriched eggs are even better for you. Though they’re high in cholesterol, that doesn’t necessarily mean they raise cholesterol in your blood. Eggs and yogurt are a potent combination, high in protein, with essential amino acids. Plus yogurt is a great source of probiotics, the healthy bacteria that support your gut health.
Read Victoria's Column | PRACTICE: A Kitchen Scent for Mindfulness & Memories
- 2 Tbsp (28 g) butter (you can also use 1 Tbsp butter and 1 Tbsp vegetable oil)
- 3/4 tsp paprika
- 1 cup (240 ml) full-fat yogurt, at room temperature
- 1 or 2 garlic cloves, grated or crushed in a mortar and pestle
- 1/2 cup (85 g) feta cheese, grated or crushed coarsely with a fork
- 1 small bay leaf
- A few black peppercorns, lightly crushed
- ½ tsp white wine vinegar
- 1/2 tsp white wine vinegar
- 4 eggs at room temperature
- Fresh herbs and lavash for serving (optional)
Step 1To make the paprika butter: In a small frying pan, melt the butter. Once it sizzles and begins to turn golden, add the paprika and remove from the heat. Keep warm on the stove.
Step 2In a bowl, combine the yogurt and garlic and mix well. Add salt to taste, but keep in mind that feta is already salted. Divide the feta cheese between two bowls and top with the yogurt sauce. Set aside.
Step 3Fill a wide pot with a few inches of water. Add the bay leaf, peppercorns, and a pinch of salt and bring to a boil. Let it simmer for 2 or 3 minutes to extract the aromas from spices. Add the vinegar.
Step 4Crack one egg into a bowl. Over low heat, stir the simmering water to create a whirlpool and gently tip the egg into its center. Cook for 2 or 3 minutes or until the white is set. Take the egg out with a slotted spoon, drain it well and place on top of the yogurt sauce. Repeat with the other eggs. (You can also cook more than one egg at the same time.)
Step 5Now, bring the paprika butter to a simmer for a couple of seconds and let it sizzle. Top the eggs with the scented butter — be sure to include the delicious caramelized bits from the bottom of the pan. Serve immediately with herbs and lavash. When eating, make sure to spoon up every element into a bite.