Scrambled Eggs Recipe with Njeguski kobasica and Ajvar
A classic scrambled eggs dish boosted in flavour with Njeguski kobasica (popular pork sausage in Kotor, Montenegro) and Ajvar (‘Serbian salsa’).
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium onion or the equivalent in shallots
- 100 g of Njeguski kobasica (or a similar delicious pork sausage)
- 1 good knob of butter
- A dash of olive oil
- 4 large eggs
- A couple of tablespoons of cream or sour cream
- Ajvar or red pepper sauce
- A sprinkling of Parmesan or a similar hard cheese
Instructions
- 1
Cut the Njeguski kobasica into 4 pieces for every round.
- 2
Over medium-high heat cook the Njeguski kobasica quickly; don’t let it firm up too much. Dice the onion or shallots.
- 3
After a few minutes you should have enough oil out of the sausage to fry the onion/shallots and parsley stems in.
- 4
Remove the sausage leaving the oil in the pan. Turn the heat down to low-medium and cook the onion/shallots and parsley until they are soft. If the pan starts to dry out just add some olive oil.
- 5
In a saucepan over medium heat, add the butter and eggs.
- 6
Stir constantly with a spatula until you start to see little lumps of cooked eggs form. Remove from the heat occasionally so that the eggs don’t overcook.
- 7
As the eggs are cooking combine the sausage and the onion/shallots/parsley and keep warm.
- 8
When the eggs are almost done, stir in the cream (or sour cream) to help stop the cooking process add then add the sausage and the onion/shallots/parsley. Taste for seasoning.
- 9
Serve on warmed plates, and add the cheese and finely chopped parsley.
- 10
Add a little flourish with the ajvar and serve!