Poached Eggs with Yogurt and Buttery Paprika Sauce (Video)
These poached eggs with yogurt and red pepper sauce are very popular breakfast dish in Bulgaria. I usually make them on the weekends for my family. My husband and I literally crave this dish. It is one our favorite meals and we prepare it very often.
I think the original recipe for poached eggs with yogurt is Turkish, but it is very well known in Bulgaria. Every Bulgarian household knows and prepares it often.
The recipe is simple but so delicious. You need to poach eggs and serve them with yogurt, crumbled feta and red pepper, garlic and butter sauce. The hardest thing about this recipe is poaching the eggs. That is why I have a step by step guide and a video for you. I hope that all of these resources will help you make the perfect poached eggs.
Helpful Tips
- What type of yogurt? For this recipe I recommend using whole Bulgarian or Greek yogurt.
Use fresh eggs from reputable sources. Do not use cracked or dirty eggs.
- What type of cheese? I prefer to use cow feta in brine. This is my favorite type of feta, because it is creamy and milder in taste. Unfortunately, it is not easy to find. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.
- How to melt the butter? Melt the butter on low heat. Add the garlic and cook for a minute. Don’t brown the butter and the garlic!
- Don’t burn the paprika! Remove the pan from the heat when you add the smoked paprika or it might burn. Stir immediately and pour over the eggs. If you burn the sauce it is going to taste bitter. Strain the sauce, so you are not chewing on garlic pieces.
- Please note. The original recipe for poached eggs with yogurt is with sweet paprika, but I prefer the taste of the smoked paprika.
How to poach an egg perfectly?
Poaching an egg might seem tricky, but I’ll give you the tips that will help you poach the perfect eggs. Here are the steps you need to take in details.
The water you use to poach an egg has to be at least 4 inches deep.
Bring it to a boil and then reduce it to the lowest setting. Never add an egg to the water if it is still boiling. The water should be barely simmering.
Add a splash of vinegar in the water (about a tablespoon). I promise you, your eggs wouldn’t taste like vinegar.
Never add salt to the water. The salt will separate the egg yolk from the egg white.
Crack your egg in a ramekin first. That way you make sure there are no shells, and the egg yolk is whole.
If you want more uniformed poached egg you can put it in a fine mesh strainer. This will strain some of the liquid egg white and create better looking egg. This step is totally optional.
Slowly add the egg to the water. Place the ramekin close to the water surface and place it in the water. If you drop the egg from too high you might break the yolk.
You might create a vortex with a spoon and then drop the egg, but this is optional. If you want a uniform looking egg then use a fine mesh strainer and crack your egg in it. The liquid egg white will drain through the strainer. The firm egg white will create better looking poached egg.
Cook 3-4 minutes or until the egg white is firm, but the egg yolk is still soft to the touch. Use a slotted spoon to remove the egg from the water.
Poached Eggs with Yogurt and Buttery Paprika Sauce
Ingredients
- 4 large eggs
- 1 Tbsp vinegar I use apple cider
- 1 cup Whole Bulgarian or Greek yogurt plain
- 6 oz feta cheese
- chopped chives optional
For the sauce
- 1 garlic clove pressed, finely minced
- 3 Tbsp butter
- 1 tsp smoked or regular paprika
Instructions
To poach the eggs
- In a pot add water that is at least 4 inches deep. Bring it to a boil and reduce it to simmer.
- Then add a tablespoon of vinegar to the water and break an egg in a ramekin. Use spoon to stir the water to create a vortex.
- Bring the ramekin with the egg close to the water surface and transfer it in water slowly.
- Cook in simmering water for 2-3 minutes or until the egg white is firm and the egg yolk is runny.
- Remove the eggs with a slotted spoon and place it in a clean plate. Repeat the process with the rest of the eggs.
To prepare the sauce
- Melt the butter and add pressed (or chopped) garlic to it. Cook for a minute on a low heat. Remove from heat and add the smoked paprika.
To assemble the dish
- Divide one cup of yogurt between two plates. Place the poached eggs on top of the yogurt.
- Crumble some feta on top and drizzle with the strained butter sauce. You can add chopped chives or other fresh herbs if you like.
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