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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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Montenegran
Servings: 2 People
Calories: 619kcal
Author: Terence Carter


  • 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


  • 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!


Serving: 1g | Calories: 619kcal | Carbohydrates: 6.7g | Protein: 27.7g | Fat: 54.2g | Saturated Fat: 17.1g | Cholesterol: 445mg | Sodium: 728mg | Fiber: 1.2g | Sugar: 3.1g