🇺🇦 UkraineCatalog recipe
Eggs cracked straight into a skillet of browned sausage and softened tomato, cooked just until the whites set and the yolks stay loose — Ukraine's ten-minute answer to a day with no real dinner plan.
For 2 servings.
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Melt the butter in a frying pan over medium heat and fry the diced sausage until the edges crisp, about 3 minutes.
Push the sausage to one side, add the sliced tomato, and cook 2 minutes until just softened.
Crack the eggs directly into the pan among the sausage and tomato, spacing the yolks apart.
Cover and cook over low heat until the whites are fully set and the yolks are still soft, about 4 minutes.
💡 Covering the pan cooks the tops of the eggs with steam so you don't have to flip them.
Season with salt and pepper and scatter with spring onion and dill.
Serve straight from the pan, with bread to mop up the yolks.
Yaechnya is the everyday fried egg of Ukrainian kitchens, usually cooked in the same pan as whatever sausage or bacon is already open in the fridge. It functions as breakfast, a late lunch or a fast dinner in equal measure, and rarely gets dressed up beyond a scatter of spring onion.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.