Panagyurishte-Style Eggs

Heat butter in a medium skillet over medium heat until melted and foamy.

Crack the eggs into a bowl, add salt and crushed garlic if using, and whisk together until well combined.

Pour the egg mixture into the hot butter and cook, stirring occasionally with a spatula, until the eggs are softly scrambled and just set, about 5-7 minutes.

Remove the skillet from heat and let the eggs cool slightly for 1-2 minutes.

Gently fold the strained whole milk yogurt into the cooked eggs until just combined, being careful not to overmix.

Drizzle the vinegar over the egg and yogurt mixture and fold gently to incorporate.

Transfer the mixture to a serving dish and sprinkle with paprika as garnish.

Serve warm or at room temperature.