In this recipe the fish is cut in the back and head, not in the stomach. So the fish can be opened and become flat. The cut in the back and head carp cleaned, add salt and leave to absorb the salt about 1-2 hours of cool. Then pour sunflower oil. Sprinkle with paprika and flour and bake. The eggs are broken with a little salt and lemon juice (if no lemon, maybe with limontozu to fluffy eggs). The original recipe instead put lemon juice yagorida - green grapes. Put it and very little pepper and chopped garlic. Cut into small bunches of parsley and add to the eggs. When carp already baked, subtract, pour the eggs and returned to the oven to seal. Serve cold.