Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
304
Calories
24g
Protein
20g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs
- 1 cup strained yogurt
- 1 teaspoon oil
- 1 pinch of paprika
- salt to taste
- 2 tablespoonfuls of vinegar
- 1 clove garlic, crushed (optional)
Directions
1
Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water.
2
Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Strain the eggs and set them aside to cool.
3
Stir the yogurt together with the crushed garlic and very little salt. Pour it over the eggs. Meanwhile, heat the oil and sprinkle the paprika on top, but be careful not to burn it.
4
Immediately pour the oil over the yogurt and serve.
5
Category:Bulgarian Recipes
6
Category:Bulgarian Meat Dishes
Recipe sourced from
fandom