Recipes

This dish is named after Panagyurishte, a small town full of history, one of them – this great recipe. In essence it is poached eggs with yoghurt with a little twist.

Ingredients to serve 1:

• 3 eggs
• 3 tablespoons oil
• ¾ cup yoghurt
• 3 tablespoons cheese crumbled
• 3 cloves garlic crushed
• 1 teaspoon vinegar
• ½ teaspoon paprika
• salt to taste

Preparation:
Add the vinegar and a pinch of salt to boiling water. Break the eggs directly into the water and boil them until the whites get veiled. Mix the yoghurt together with the crushed garlic and the crumbled cheese. Serve in a proper plate and put the eggs on top of that mixture. Heat the oil, add the paprika and drizzle with the curried oil over the eggs.

• 4 eggs
• 5 tablespoons oil
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 4 tomatoes
• black pepper
• paprika
• salt to taste

Preparation:
Sweat the onion in the oil, add the ring sliced peppers and fry for a while. Add the peeled and chopped tomatoes and a pinch of salt and paprika. Boil until the sauce gets thickened. Serve in a baking dish, make four “dimples” and break an egg into each. Bake for 10-15 minutes in a preheated oven. 

• 4 eggs
• 2 slices bread (without crust)
• 2 tablespoons oil
• 4 spring onions
• 100g strained yoghurt
• salt
• paprika
• 30g butter

Preparation:
Arrange the slices of bread in an oven-proof dish and drizzle with oil. Break the eggs next to each other over the bread. Mix the yoghurt, the finely chopped onions, salt and paprika and pour the mixture over the eggs. Distribute pieces of butter over and bake in a preheated oven for 20 minutes.

Stuffed Potatoes with Eggs

Ingredients:

• 4 eggs
• 150 g cheese
• 1 onion
• 1 green bell pepper
• 1 tomato
• 100 g yellow cheese
• oil
• parsley
• a pinch sugar
• 4-5 large potatoes

Preparation:
Boil the unpeeled potatoes in salty water until they are almost done. Scoop out pulp after they are cooled. Sprinkle with salt and drizzle the melted butter.
Sweat the finely chopped onion in oil and add two pinches of salt and one pinch of sugar. Add the finely chopped pepper and tomato afterwards. Then add the crumbled cheese and the finely chopped parsley. Break the eggs over the mixture and stir.
Stuff the potatoes with the filling. Sprinkle over with the grated yellow cheese. Bake in preheated oven for 15 minutes.

Eggs Hunter’s Style