Kulen with Eggs (Kulen s jajima)

Kulen with Eggs (Kulen s jajima)

Recipes with Baranjski Kulen

A hearty Croatian breakfast or quick supper: thick slices of kulen fried in a pan until the paprika oils release, then eggs cracked on top. The spicy fat bastes the eggs, creating a fiery one-pan meal.

Prep Time

5 min

Cook Time

10 min

Servings

2

Difficulty

Easy

Ingredients

  • 100g Baranjski Kulen, sliced into 5mm rounds
  • 4 eggs
  • 1 tbsp lard or oil
  • Fresh bread for serving

Steps

1

Heat a heavy pan over medium heat with a little lard or oil.

2

Lay the kulen slices in the pan and fry for 1-2 minutes per side until the edges crisp and the paprika oils start to release, turning the fat a beautiful orange-red.

3

Crack the eggs directly into the pan between and on top of the kulen slices. Season with a pinch of salt.

4

Cover and cook for 3-4 minutes until the whites are set but the yolks are still runny. Serve immediately from the pan with bread.

Tips

The key is not to overcook the kulen. You want it warmed through and slightly crisped, not dried out. The spicy orange oil it releases is the sauce.