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Bulgarian-Style Panagyurski Eggs
(Poached Eggs in Yoghurt, Garlic & Paprika Butter)

This recipe is inspired by one of the most wonderful dish I tried on a visit to Bulgaria. It is very close to the Turkish dish, Cilbir, and similar dishes in the Balkans. But, the Bulgarians have adapted this dish to their own tastes and culture, such as using Bulgarian yoghurt and Bulgarian white cheese. My interpretation of this Bulgarian dish uses easily available ingredients from your local market. So, if you want to try something different and tasty, I do recommend you give this a try.

A bowl of poached eggs over yoghurt with a paprika butter and chopped scallions with a side of baguette

Bulgarian-Style Panagyurski Eggs (Poached Eggs with Yoghurt, Garlic & Paprika Butter) Recipe

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(Serves About 2)

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Ingredients​

 

  • 2 Cups Plain Greek Yoghurt (if you can find Bulgarian Yoghurt near you, all the better)

  • 4 Cloves of Garlic (Minced)

  • 8 oz Feta (Finely Chopped - if you can find Bulgarian White Cheese near you, all the better)

  • 1 Teaspoon Ground Pepper

  • ½ Teaspoon Salt

  • 4 Eggs

  • Water (Enough for Poaching the Eggs)

  • 2 Tablespoons White Vinegar

  • ½ Stick Unsalted Butter

  • 2 Teaspoons Ground Paprika

  • 2 Green Onions (Chopped)

 

Instructions​

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Preparing the Yoghurt Mixture:

  1. Take out the yoghurt and place it into a bowl.

  2. Take a whisk and start to beat the yoghurt until it is a smooth paste.

  3. Add the garlic.

  4. Add the finely chopped feta.

  5. Sprinkle with a half the pepper.  

  6. Sprinkle with just half of the salt. Remember that the cheese is salty anyway.

  7. Place this yoghurt mixture in the fridge for two hours. This allows the yoghurt, garlic and feta to work and ferment and come together.

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Poaching the Eggs:

  1. In a saucepan, bring a pot of water to the boil.

  2. Add a pinch of salt and the vinegar.

  3. Add the eggs and poach until you are happy with your own consistency.

  4. I like to poach two eggs at a time so they do not all get messy in the pot. Set aside.

 

Preparing the Paprika Butter:

  1. Place a small frying pan on the stove and set the heat to low.

  2. Place the butter in the pan and allow to melt to a foam.

  3. Add the paprika to the butter and immediately remove from the heat.

  4. Stir the paprika butter then place to one side.

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Putting the Dish Together:

  1. Split the yoghurt mixture between two bowls.

  2. Place two poached eggs on top of the yoghurt mixture in each bowl.

  3. Evenly pour the paprika butter over the yoghurt mixture and eggs.

  4. Sprinkle the top with a little pepper and salt.

  5. Add the chopped green onions.

  6. Serve with a piece of flat bread or whatever bread you have around.

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