Scrambled Eggs Recipe with Njeguski Kobasica and Ajvar — Kotor Edition of Weekend Eggs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Scrambled Eggs Recipe with Njeguski Kobasica and Ajvar – Kotor Edition of Weekend Eggs

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

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. So I took some local ingredients and made my own, so here is my Scrambled Eggs Recipe with Njeguski kobasica and Ajvar.

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 and my scrambled eggs recipe with Njeguski kobasica and ajvar is complete.

Scrambled Eggs Recipe with Njeguski Kobasica and Ajvar – Kotor Edition of Weekend Eggs

Just like the scrambled eggs with chorizo recipe I published, 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.

Scrambled Eggs Recipe with Njeguski Kobasica and Ajvar — Kotor Edition of Weekend Eggs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

To scramble the eggs follow the cooking method I used in the Dubai Edition of Weekend Eggs – 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.

Scrambled Eggs Recipe with Njeguski Kobasica and Ajvar — Kotor Edition of Weekend Eggs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

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!

Scrambled Eggs Recipe with Njeguski Kobasica and Ajvar – Kotor Edition of Weekend Eggs

Scrambled Eggs Recipe with Njeguski Kobasica and Ajvar — Kotor Edition of Weekend Eggs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Scrambled Eggs Recipe with Njeguski kobasica and Ajvar

AuthorTerence Carter
A classic scrambled eggs dish boosted in flavour with Njeguski kobasica (popular pork sausage in Kotor, Montenegro) and Ajvar (‘Serbian salsa’).
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Montenegran
Servings made with recipe2 People
Calories 619 kcal

Ingredients
  

  • 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
 

  • 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!

Nutrition

Serving: 1gCalories: 619kcalCarbohydrates: 6.7gProtein: 27.7gFat: 54.2gSaturated Fat: 17.1gCholesterol: 445mgSodium: 728mgFiber: 1.2gSugar: 3.1g

Do let us know if you make this scrambled eggs recipe with Njeguski Kobasica and Ajvar from Kotor as we’d love to know how they turn out for you.

SHARE ON SOCIAL MEDIA

Lara Dunston Patreon
Advertisement

Find Your Montenegro Accommodation

Booking.com

AUTHOR BIO

Photo of author
Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Leave a comment

Recipe Rating