Jaja s kobasicom (eggs with kobasica) AI-generated

Jaja s kobasicom (eggs with kobasica)

Recipes with Slavonska Kobasica

The fastest thing to do with a Slavonian kobasica: slice it, let it fry until the red paprika fat runs out, then scramble eggs in that fat. Rade Kolbas, who grew up in Gunja, counts it among the everyday dishes at home. The eggs turn orange from the paprika, and nothing else needs seasoning.

Prep Time

5 min

Cook Time

10 min

Servings

2

Difficulty

Easy

Ingredients

  • 1 Slavonian kobasica, smoked or half-dried
  • 4 eggs
  • A spring onion (optional)
  • Salt, only if needed
  • Bread

Steps

1

Cut the kobasica into thin rounds and put them into a cold pan. Heat slowly until the edges crisp and the slices lie in their own red fat.

2

Beat the eggs, pour them over the sausage and stir on low heat until they just set.

3

Taste before salting, since the sausage brings plenty. Scatter spring onion over and eat from the pan with bread.

Tips

A Coolinarika variant adds green pepper to the sausage and spreads sour cream over the finished eggs.