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Kajgana
Kajgana: soft Serbian scrambled eggs with sweet peppers and kajmak
Kajgana is the everyday breakfast of Serbia and Montenegro, cooked in every home and kafana: eggs scrambled softly in a little fat, often with sweet peppers or onion, and finished with a spoon of kajmak, the rich clotted cream of the Balkans, or crumbled white cheese. It is eaten straight from the pan with warm bread. The mistake is high heat: the eggs seize into dry, rubbery lumps; a medium-low flame and constant gentle stirring give soft, creamy curds. Chef's tip: take the pan off the heat while the eggs still look slightly underdone, because they keep cooking in the hot pan for another minute.
- Total time
- 13 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 red or yellow sweet pepperfinely diced
- 1 tbsp sunflower oil
- 4 eggslarge
- ¼ tsp salt
- 2 tbsp kajmak or crème fraîche
- 1 pinch black pepper
- 1 tbsp flat-leaf parsley (optional)chopped
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Method
0/5 doneStep 1: Fry 1 red or yellow sweet pepper in 1 tbsp sunflower oil in a frying pan over a medium heat for 4 minutes, until soft.
4 minStep 3: Stir slowly with a spatula, drawing the egg from the edges to the middle, for 2–3 minutes until it forms soft, creamy curds.
3 minStep 4: Take off the heat, dot with 2 tbsp kajmak or crème fraîche and fold it through. For anyone pregnant, young children, older or vulnerable people, cook until no runny egg remains.
Step 5: Season with 1 pinch black pepper, scatter with 1 tbsp flat-leaf parsley and serve straight from the pan with bread.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 6 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kajgana take?
- About 13 minutes in total: 5 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of kajmak or crème fraîche?
- Sour cream or Greek yoghurt, same amount (add yoghurt off the heat so it doesn't split).
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