Sometimes my quest for a weekend eggs recipe reaches a dead end. Here in Kotor people tend to head to a café and have a pastry or one of the wonderful slices of cake such as Dobrotska torta (a lovely local almond lemon cake) rather than eggs. I did see a recipe for an omelette with chicken liver, but it’s probably not a recipe that’s going to impress your partner or house guests. Well, unless they’re really hungover…
For this fortnight’s recipe I’ve decided to head for the hills. Literally. The hills around Kotor are home to legendary pork products, so I’ve created a dish that’s not dissimilar to my chorizo recipe from Jerez. The popular pork sausage here is called Njeguski kobasica from the nearby village of Njeguski and it makes the fat content of Spanish chorizo look safe for a supermodel. It’s really fatty, smoky and tasty.
To spice things up a little, I’m using ajvar or ‘Serbian salsa’ on the side to mix through the eggs as each person sees fit. Ajvar is like a red pepper sauce, and we have a good description of it here. It’s delicious with these eggs.
Just like the chorizo dish, I cook the Njeguski kobasica first, releasing some of the fat to make a delicious oil to cook the onions in. In this recipe I mix through plenty of parsley and use a trick a chef taught me once and that’s to chop up the stalks of the herb you’re using in the dish and cook them up with your onions. To scramble the eggs follow the cooking method I used in the Dubai weekend eggs dish – you can’t beat that method for creamy, moist eggs. I add a little hard cheese on top at the end, too, but not too much – this is all about the Njeguski kobasica and the ajvar.
Oh, and about those eggs. A cute old lady at the market had the most glorious-looking eggs which we bought. The yolks were bright yellow and the flavour terrific. It reminded us of the eggs Lara’s Russian grandfather’s used to get from his own chickens in his back yard in the suburbs of Sydney. Free-range and well-feed!
- 1 medium onion or the equivalent in shallots
- 100g of Njeguski kobasica (or a similar delicious pork sausage)
- 1 good knob of butter
- A dash of olives 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
- Cut the Njeguski kobasica into 4 pieces for every round.
- Over medium-high heat cook the Njeguski kobasica quickly; don’t let it firm up too much. Dice the onion or shallots.
- After a few minutes you should have enough oil out of the sausage to fry the onion/shallots and parsley stems in.
- 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.
- In a saucepan over medium heat, add the butter and eggs.
- 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.
- As the eggs are cooking combine the sausage and the onion/shallots/parsley and keep warm.
- 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.
- Serve on warmed plates, and add the cheese and finely chopped parsley.
- Add a little flourish with the ajvar and serve!