Poached eggs with yogurt – one more recipe from the Balkans

It is very hard to define the origin of the dishes on the Balkans. The dish I am presenting you today has a name, which is hard to pronounce if you are not Bulgarian - ‘Jajca po panagjurski’, which means eggs prepared the way as in the Bulgarian town of Panagjurishte. And I was ready to swear that this is a typical Bulgarian recipe, before I checked Internet and found the Turkish dish called ‘Cilbir’, which is quite the same ultra-delicious blend of tastes – fresh yogurt, some garlic and poached eggs, drizzled with butter and red pepper flakes. No matter the origin of these poached eggs with yogurt – this dish is very light and is the perfect weekend brunch. 

Greetings from the Balkans!

Poached eggs with yogurt (Jajca po panagjurski)

Ingredients for 2 servings:

• 1 cup yogurt
• 2 garlic cloves, finely minced
• ½ tsp salt
• 4 eggs
• 1 Tbsp vinegar
• 1 tsp paprika
• 6 Tbsp butter
• Fresh crusty bread for serving

Preparation:

Prepare yogurt.

Stir yogurt, salt and garlic together in a small bowl until well blended. Divide between two serving plates.

Poach the eggs.

Take a deep skillet, put 2 inches (5 cm of water), add vinegar and bring to a simmer. Create a small whirlpool swirling the water with a spoon. Crack the eggs one after another gently into the water and poach until egg white gets white, but egg yolk is still runny (about 3 minutes). Lift each egg with a slotted spoon and place two eggs on each plate with yogurt.

Melt butter.

Melt butter in a small saucepan over medium heat until it sizzles. Add paprika, stir and drizzle over the eggs. Serve with bread.