Panagurishte poached eggs

Ingredients:

• 8 eggs
• 4 soup spoons of butter
• 600g. of natural yoghurt
• 5-6 cloves of garlic
• 5 soup spoons of vinegar
• 2 teaspoons of paprika
• 1/3 of a teaspoon of chilli powder
• freshly chopped dill
• salt

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.

Panagurishte poached eggs