Lunch · 15 min · ethiopian

Timatim Fitfit

Ethiopian flavors, weeknight effort. Injera meets tomatoes in a 15-minute lunch worth keeping in rotation. The macros do the talking: 3g protein, 17g carbs, and 16g fat in every 200-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 pieces Injera
• 3 Tomatoes
• 1/2 Red onion
• 1 Jalapeño
• 2 Limes
• 2 tbsp Olive oil
• 1 tsp Berbere
• 2 tbsp Cilantro
• 1/2 tsp Salt

Steps

1. Tear the injera into bite-size pieces. Day-old injera works best — it drinks the dressing without dissolving.
2. Dice the tomatoes and toss with lime juice, olive oil, berbere, and salt; rest 5 minutes so they release their juices.
3. Fold in the injera pieces, diced onion, minced jalapeño, and cilantro. Toss gently and rest 5 minutes more.
4. The injera should be moist and tangy, not soggy. Add lime or oil by feel.
5. Serve immediately as a light lunch or a bright side on a combination platter.

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