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, satisfying 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.