Яйца по панагюрски (Eggs à la Panagyurishte)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring poached eggs served over a bed of sirene cheese and topped with a vibrant tomato and pepper sauce, finished with fresh parsley.
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Съставки
- Eggs4 large
- Sirene cheese (Bulgarian white brine cheese)200g
- Tomatoes2 medium, ripe
- Red bell pepper1 medium
- Onion1/2 medium
- Sunflower oil3 tablespoons
- Parsley1/4 cup, chopped
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Finely chop the onion and red bell pepper. Dice the tomatoes.
- 2
Heat sunflower oil in a skillet over medium heat. Sauté the onion until softened, about 5 minutes.
- 3
Add the chopped bell pepper and cook for another 5-7 minutes until tender.
- 4
Stir in the diced tomatoes, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
- 5
While the sauce simmers, crumble the sirene cheese into a serving dish or individual plates.
- 6
Poach the eggs in simmering water with a splash of vinegar until the whites are set but the yolks are still runny.
- 7
Carefully place the poached eggs on top of the sirene cheese.
- 8
Spoon the warm tomato and pepper sauce over the eggs and cheese.
- 9
Garnish with fresh chopped parsley and serve immediately.
