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!