Lunch · 15 min · ethiopian

Firfir

Injera does the heavy lifting here, with berbere rounding it out. An Ethiopian lunch that takes 15 minutes, start to finish. The macros do the talking: 10g protein, 48g carbs, and 10g fat in every 300-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 pieces Injera
• 2 tbsp Berbere
• 1/2 Red onion
• 2 cloves Garlic
• 1 tbsp Tomato paste
• 2 tbsp Vegetable oil
• 1 cup Vegetable stock
• 1 tbsp Niter kibbeh
• 2 tbsp Cilantro

Steps

1. Tear the injera into bite-size pieces and set aside. Firfir is the art of giving leftover injera a glorious second life.
2. Soften the diced onion in oil 5 minutes; add the berbere, garlic, and tomato paste, cooking 2 minutes until dark and fragrant.
3. Pour in the stock and simmer 5 minutes into a thin, spicy sauce. It should be looser than a wat — the bread drinks it up.
4. Fold in the injera and toss 2 minutes until every piece is stained red-gold and softened but not mushy.
5. Finish with melted niter kibbeh (or oil) and cilantro. Serve hot, ideally for breakfast with tea.

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