Enkulal be Sega (Ethiopian Scrambled Eggs with Beef)

• •1 lb Lean beef (finely diced or ground)
• •1 medium Yellow onion (finely chopped)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Berbere spice blend (or to taste)
• •1 tbsp Tomato paste
• •1 cup Water or beef broth
• •8 piece Large eggs
• •2 tbsp Niter Kibbeh (Ethiopian spiced clarified butter) (or unsalted butter/oil)
• •to taste Salt
• •to taste Black pepper
• •1 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the Niter Kibbeh (or butter/oil) in a large skillet or non-stick pan over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

3. 3

   Add the diced beef to the skillet. Brown the beef, breaking it up with a spoon, until no pink remains, about 5-7 minutes. Drain any excess fat if necessary.

4. 4

   Stir in the berbere spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor.

5. 5

   Pour in the water or beef broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for about 5 minutes to allow the flavors to meld and the beef to tenderize slightly.

6. 6

   While the beef simmers, whisk the eggs in a bowl with a pinch of salt and pepper until just combined.

7. 7

   Uncover the beef mixture and pour the whisked eggs directly over it. Let the eggs set for a minute without stirring, then gently scramble them into the beef mixture until cooked to your desired consistency, usually 2-4 minutes.

8. 8

   Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped cilantro before serving.

Chef's Tips

• 💡For authentic flavor, Niter Kibbeh is highly recommended. You can find it at African markets or make your own.
• 💡Serve Enkulal be Sega with injera (Ethiopian flatbread) for a traditional experience, or with regular pita bread, toast, or a side of rice.
• 💡Adjust the amount of berbere to your spice preference. For a milder dish, use less; for more heat, add a little extra.
• 💡If you don't have berbere, you can substitute with a mixture of paprika, cayenne pepper, ginger, garlic powder, and a pinch of allspice, but the flavor profile will be slightly different.