Breakfast · 25 min · ethiopian

Ethiopian Shakshuka with Berbere

This is the kind of Ethiopian breakfast you’ll make on repeat — eggs and crushed tomatoes, 25 minutes, big payoff. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 14 oz Crushed tomatoes
• 1/2 Red onion
• 1 Jalapeño
• 2 tsp Berbere
• 2 tbsp Niter kibbeh
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Cilantro
• 2 pieces Injera

Steps

1. Soften the onion in niter kibbeh 5 minutes; add the garlic, ginger, jalapeño, and berbere for 1 minute until the kitchen smells incredible.
2. Pour in the tomatoes and simmer 10 minutes until thick and jammy. Season boldly — the eggs need a assertive base.
3. Make 4 wells and crack an egg into each. Cover and cook 5 minutes until the whites set but the yolks stay runny.
4. Rest 2 minutes off the heat; the eggs keep cooking in the hot sauce.
5. Top with cilantro and serve with injera for scooping. The berbere makes this shakshuka unmistakably Ethiopian.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes