Panagyurishte style poached eggs
Panagyurishte is a Bulgarian city
Ingredients for 2 servings:
4 to 6 eggs
1 teaspoon of vinegar
400 g yogurt
1 clove of garlic
2 tablespoons chopped parsley (or dill)
100 g of feta cheese
2-3 tablespoons of butter
1 teaspoon of paprika
Salt and pepper to taste
Whisk the yogurt with the crushed garlic, a little salt, pepper and chopped parsley (or dill). Divide the sauce between 2 plates.
Bring 1 liter of water to a boil in a deep saucepan. Season with salt and vinegar. Immerse the eggs in boiling water. Cook over medium heat for about 5 to 6 minutes. As soon as the egg white takes shape and turns white, but the yolk is still soft, remove the eggs with a skimmer. Place 2 eggs on each plate (or 3), directly over the yogurt sauce. Sprinkle each portion with crumbled feta cheese.
Melt the butter in a pan. Stir fry the paprika for 30 seconds. Remove from heat (do not overcook or burn the paprika). Pour this sauce over the eggs. Turn the black pepper mill over each plate.
Serve the poached eggs immediately. The original portion contains 3 eggs.