Kiełbasa i Jajka Recipe
Polish · Main course · 20 min total
A hearty Polish breakfast or quick dinner featuring pan-fried kielbasa and eggs, often served with crusty bread and mustard.
5
min prep
min prep
15
min cook
min cook
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon butter or oil
- 1 medium onion, sliced
- 8 ounces Polish kielbasa, sliced into rounds
- 4 large eggs
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Melt butter or heat oil in a large skillet over medium heat. Add sliced onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Add kielbasa slices to the skillet. Cook, stirring occasionally, until the kielbasa is heated through and lightly browned, about 5 minutes.
- Reduce heat to medium-low. Crack eggs directly into the skillet over the kielbasa and onion. Season with salt and pepper.
- Cover and cook until eggs are set to your liking, about 3-5 minutes for runny yolks or longer for firm yolks.
- Serve immediately, garnished with fresh parsley if desired.
Tips
- Use a non-stick skillet for easier cleanup.
- Adjust the number of eggs based on appetite; this recipe works for 2-4 eggs per serving.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a skillet.
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