Breakfast · 20 min · ethiopian

Enkulal Firfir

Injera does the heavy lifting here, with eggs rounding it out. An Ethiopian breakfast that takes 20 minutes, start to finish. At 340 calories and 16g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 pieces Injera
• 4 Eggs
• 1/2 Red onion
• 1 Tomato
• 1 Jalapeño
• 2 tbsp Niter kibbeh
• 1 tsp Berbere
• 2 tbsp Cilantro
• 1/2 tsp Salt

Steps

1. Tear the injera into bite-size pieces. Beat the eggs with salt and berbere.
2. Soften the onion in niter kibbeh 4 minutes; add the tomato and jalapeño for 3 minutes until jammy.
3. Pour in the eggs and scramble softly, pulling the curds together — take them off the heat while still glossy.
4. Fold in the injera pieces and toss 1 minute so they soak up the eggy, spicy juices.
5. Top with cilantro and serve immediately with hot tea. Breakfast with real swagger.

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