Komplet Lepinja

Ingredients

• 4 lepinje or thick soft flatbreads, about 15 cm across
• 200 g kajmak, or 150 g clotted cream mixed with 50 g crumbled feta
• 4 eggs
• 300 ml pretop, the roasting drippings and juices from roast pork or lamb
• 100 g pork belly or smoked bacon, finely diced
• 0.5 tsp salt
• 0.5 tsp coarsely ground black pepper
• 1 tbsp chopped flat-leaf parsley
• 4 spring onions, to serve

Before you cook

• Slice the top off each flatbread about one centimetre down, keeping the lid in one piece.
• Pull out most of the soft crumb from inside each base with your fingers, leaving a shell about one centimetre thick.
• Set the four lids and the four hollowed shells on a baking tray.
• Dice the pork belly or bacon into small cubes.
• Crack each egg into its own small cup.
• Trim the spring onions.

Steps

1. Heat the oven to 220C.
2. Put the diced pork belly into a cold frying pan and set it over medium heat.
3. Fry the pork for 8 minutes, stirring now and then, until the fat has run out and the cubes are crisp.
4. Pour the roasting drippings into the pan with the pork and warm them through for 2 minutes.
5. Season the drippings with the pepper and taste before adding any salt, since drippings are often salty already.
6. Spread 50 g of kajmak across the base and up the inside walls of each bread shell.
7. Slide one egg into each shell on top of the kajmak.
8. Spoon two tablespoons of the hot drippings and a few pork cubes over each egg.
9. Rest the bread lid loosely on top of each shell.
10. Bake for 12 minutes, until the white is set and the yolk is still soft.
11. Take the tray out and lift off the lids.
12. Pour the remaining hot drippings over the tops so the bread soaks them up.
13. Put the lids back on and return the tray to the oven for 3 minutes to crisp the crust.
14. Scatter the parsley over the tops.
15. Serve at once with a whole spring onion alongside each one.