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.

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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