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Bulgarian dishes
Panagurishte poached eggs


Serves 4

8 eggs

4 soup spoons of butter

600 g of natural yoghurt (Bulgarian if possible!)

5 or 6 cloves of garlic

5 soup spoons of vinegar

2 teaspoons of paprika

One third of a teaspoon of chilli powder

Freshly chopped dill



Crush the garlic and mix this together with the yoghurt and half a coffee cup of salt.

Bring a full pan of water to the boil (with salt and the vinegar). Break the eggs one by one into a

bowl, then poach them in the simmering water.

After three minutes of cooking, remove the eggs. In a serving bowl, place the yoghurt and then the eggs on top.

Heat the butter, add paprika and the chilli powder. Mix together for a few seconds and remove from the heat. Drizzle over the poached eggs.

Sprinkle with freshly chopped dill and serve with a dry white wine and fresh crusty bread for a delicious and quick meal.

Bon appetit!


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