A hearty scramble of eggs cooked with roasted peppers, tomatoes, and white cheese in butter. More substantial than a simple omelet, this is Kosovo's definitive egg dish and a staple breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Melt butter in a large skillet over medium heat.
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2
Add diced roasted peppers and tomatoes, cooking for three minutes until softened.
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3
Beat the eggs lightly with salt and pepper, then pour into the skillet.
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4
Stir gently with a spatula, folding the eggs as they set rather than scrambling vigorously.
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5
When the eggs are nearly set but still slightly creamy, crumble white cheese over the top.
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6
Remove from heat, cover for one minute to let the cheese soften, then serve immediately.
Did You Know?
In Kosovo, kajgana is so associated with morning meals that saying 'let's have kajgana' is synonymous with breakfast.
Chef's Notes
The Story Behind Kajgana
Kajgana is the breakfast that fuels Kosovo. This egg dish has been a morning staple for generations, using the fresh eggs, peppers, and cheese that are readily available in every Kosovar household. Unlike a Western scramble, kajgana is cooked gently so the eggs form large, soft curds. The addition of roasted peppers gives it a distinctly Balkan character. It is the first dish many Kosovar children learn to cook.
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