Bosnian-style Poached Eggs

Ingredients

In this Bosnian adaptation, the Italian Uova alla monachina is transformed into a flavorful Bosnian-style dish. The original recipe typically features poached eggs served on a bed of tomato sauce, while the Bosnian version incorporates a blend of traditional Bosnian spices and swaps the tomato sauce for creamy polenta. This adaptation adds a unique twist to the dish, infusing it with the distinct flavors of Bosnian cuisine. We alse have the original recipe for Uova alla monachina, so you can check it out.

• 4 large eggs 4 large eggs
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 cup (180g) polenta 1 cup (180g) polenta
• 3 cups (710ml) milk 3 cups (710ml) milk
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a medium-sized saucepan, bring the water to a gentle simmer. Add the white vinegar.
2. 2.
   Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs.
3. 3.
   Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs from the water using a slotted spoon and set aside.
4. 4.
   In a separate saucepan, bring the milk to a boil. Slowly whisk in the polenta, salt, paprika, cumin, black pepper, and cinnamon.
5. 5.
   Reduce the heat to low and cook the polenta, stirring frequently, for about 15-20 minutes or until it thickens and becomes creamy.
6. 6.
   To serve, divide the creamy polenta among four plates. Place a poached egg on top of each portion of polenta.
7. 7.
   Sprinkle with additional paprika and cumin for garnish, if desired. Serve immediately.

Treat your ingredients with care...

• Eggs — Use fresh eggs for the best results in poaching. Crack each egg into a separate bowl before adding it to the simmering water to ensure the yolk remains intact.
• Polenta — Stir the polenta constantly while cooking to prevent it from sticking to the bottom of the pan. Adjust the consistency by adding more milk if needed.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the polenta mixture.
• Top the dish with a dollop of sour cream or yogurt for added creaminess.
• Serve Sarajevo Sunrise with a side of fresh salad greens for a refreshing contrast.

Serving advice

Serve Sarajevo Sunrise immediately after preparing to ensure the eggs are still warm and the polenta is creamy. Garnish with fresh herbs such as parsley or dill for an extra touch of freshness.

Presentation advice

Arrange the poached eggs on top of the creamy polenta in a visually appealing manner. Sprinkle some additional paprika and cumin on top for a pop of color. Serve on individual plates for an elegant presentation.