Eggs and yogurt are two powerful breakfast foods that can be bonded into a delicious union. If you like both eggs and yoghurt for breakfast and have ever wondered how can you bond these two in a delicious union (to power up your day), I have an idea. It is in fact a traditional Bulgarian breakfast meal (lunch meal ) that is quick and easy to prepare. I know it may sound a little funky at first, but I promise you will love it.

Eggs Panaguirsky style for two:

  • 6 eggs
  • 1 cup of yoghurt
  • 0.25 lb Feta cheese
  • 1 garlic clove
  • 1 tsp paprika
  • 2 tsp butter
  • salt and pepper to taste
  • dill or parsley for garnish

(Photo by Svetlana Ivanova)

In a medium deep pot, bring water to boil ( add one tbsp of vinegar and a pinch of salt). Once your water is boiling, put it aside for a moment. Turn down the heat to medium. Crack your eggs and pour into a separate little container or a ladle and then pour it into the hot water while making a little bit of a swirl. Do that with every egg. You want it to look like a snowball. It normally takes about four minutes depending on how hot your water is. I like my eggs poached easy to medium, with firm whites and runny yolks.

While your eggs are poaching, crumble the cheese in the yoghurt and season it with salt and pepper. Now is the perfect time to add the crushed garlic. The crushed garlic gives the dish a lot of its character and you should not have it without it.

Time to plate. You can choose whatever plate makes you happy. Smear a good amount of the yoghurt/feta cheese mixture, then put the eggs on top( you can serve it in one big serving plate or three individual plates). Then really quickly on the side, melt butter in a pan and add the sweet paprika, stir for a minute until it starts bubbling and smelling divine then pour over the eggs. Garnish with a little something green- could be chives or dill, I always have Italian parsley in my freezer- it does the job wonderfully.

Serve with toast or a salty pastry and enjoy!

[Photo by Dock – CC BY]

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