Photography by Eliesa Johnson
Styling + Recipe by Iglika/Sprig of Thyme
Turkish Eggs (as known in the West) or Яйца по Панагюрски (as known in Bulgaria) was one of my favorite dishes growing up in Bulgaria. My mom made this dish as a treat to us, or on a lazy hot summer weekend when we were hungry and she didn’t feel like cooking a super elaborate meal. I loved Turkish Eggs as a kid. I felt like I am eating a super special dish that was meant for important occasions and somehow I got lucky because my mom made it by mistake on a casual Sunday. This dish always made me so excited for lunch! And I don’t know if it was the creaminess of the yogurt combined with the rich, lush poached eggs. Or the crunchy toast dunked in the runny yolk and the wonderful, garlic, herb yogurt. Or the salty, rich chunks of crumbled feta cheese. Or!!! My favorite – the yummy paprika infused brown butter, which made the whole dish just better. Honestly, I am not sure. Maybe it was all of these elements together. All I know is that there is something magical and special about this simple dish.
Now, all grown up, I make this dish on a Sunday as an easy brunch side to share with my friends. I still love it as much as in my childhood and I hope that after you try it that it will become a favorite of yours too.
If you want some of my Iggy tips to make this dish even more yummier, here you go:
• My mom always topped the eggs with paprika-infused brown butter, and I do the same. I find that butter alone (not butter mixed with olive oil) is far more delicious.
• Make the paprika-infused brown butter your own. If you like it more spicy add chili, chipotle, or ancho peppers powder. For more smokiness, add more smoked paprika.
• I use lots of herbs in this dish, and I find that herbs add a layer of unexpected deliciousness. Dill, parsley, time, oregano. They are wonderful and they smell like a summer garden. When married with the rest of the ingredients they transform the simple yogurt and egg into a decadent dish. I like them both mixed with the yogurt and as a topping at the end.
• Lets talk feta cheese. The crumbled, packaged, domestic stuff (in the United States) from the grocery store will overpower this dish (unless you absolutely love that type of pungent, salty feta). French and Israeli feta is far more mild, buttery and creamy, and it adds a layer of texture to this dish. Usually comes in a big block and you can slice it, or crumble it. A bonus is that you will have some leftovers which are so good on an open-face grilled feta sandwich with asparagus and mint :)
Photography by Eliesa Johnson
Styling + Recipe by Iglika/Sprig of Thyme
Turkish Eggs // Яйца по Панагюрски
Serves 1 (very hungry person), or 2-3 people as a dip or a shared appetizer
Ingredients
• 3/4 cup full-fat Icelandic or Greek yogurt
• 1/4 cup crumbled Feta (French or Israeli)
• 1 garlic clove, smashed
• Handful of fresh herbs mix (dill, parsley, oregano, thyme)
• 1.5 tbsp butter
• 1/4 tsp of red pepper flakes
• 1/2 tsp of smoked paprika (plus more for garnish)
• 2 poached eggs (if looking for instructions, I got you covered)
• 2 pieces of crusty toast
• Salt
Directions:
Place the yogurt, the smashed garlic clove and the feta in a bowl. Rinse, pat dry, and roughly chop the fresh herbs. Add them to the bowl with the yogurt and mix to combine. Taste and add salt to taste. Set the bowl aside.
To make the spiced brown butter: melt the butter in a small skillet over medium-high heat. Wait for a minute or so until the butter starts to foam. Watch carefully as lightly browned specks begin to form at the bottom of the skillet. Smell the butter; it should have a nutty aroma and golden-brown color. Turn the heat off immediately (so the butter doesn’t burn) and add the red pepper flakes and smoked paprika. Swirl the pan a few times to incorporate and infuse the butter.
To assemble the dish: spoon the yogurt mixture in a shallow (pasta type) bowl. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Add the poached eggs. Spoon the hot, spiced brown butter. Sprinkle some salt and smoked paprika. Add a few more dill and parsley leaves. Serve immediately with warm toast.
How to poach an egg
Fill a small saucepan with about 3 inches of water. Bring to a boil and add some salt and 1 tbsp of lemon juice, and turn the heat off. Crack an egg into a small bowl. Circle the water with a spoon to make a swirl and gently slip egg into the water, holding the bowl just above the surface of water. Repeat with the remaining egg (don’t swirl the water a second time). Cover the saucepan with a lid and let eggs sit until the whites are firm and the yolks have thickened but are not hard, about 5 minutes. Lift one of the eggs with a slotted spoon and gently press the yolk with your finger, the yolks should be just slightly firm around the edges, but not hard. If the yolks appear too soft to you, let the eggs sit in the water for another minute. Remove the eggs with a slotted spoon and place on a plate. Note: some recipes call for placing the poached eggs on a paper towel. I had never had success with that approach as my eggs will always stick to the paper towel, but try it and see if that works for you.