Poached eggs with yogurt (Jajca po panagjurski)

When it comes to breakfast, we need to eat something which can make us energetic whole day long and this recipe is a great choice.
Course: Breakfast
Cuisine: Bulgaria
Keyword: eggs, yogurt
Servings: 2


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


  • Stir yogurt, salt and garlic together in a small bowl until well blended. Divide between two serving plates.
  • 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 in a small saucepan over medium heat until it sizzles.
  • Add paprika, stir and drizzle over the eggs. Serve with bread.

Photo credit and inspiration: confessionsofaspoon.blogspot.com