Spiced Ethiopian Scrambled Eggs with Injera

• •8 piece Large Eggs
• •1 piece Red Onion (finely chopped)
• •2 piece Ripe Tomatoes (diced)
• •3 clove Garlic (minced)
• •1 tbsp Fresh Ginger (grated)
• •1.5 tbsp Berbere Spice Blend (adjust to taste for heat)
• •2 tbsp Vegetable Oil or Niter Kibbeh (clarified butter)
• •1 piece Jalapeño (seeded and minced (optional, for extra heat))
• •0.3 cup Fresh Cilantro (chopped, for garnish)
• •to taste Salt
• •8 piece Injera (store-bought, warmed)

Instructions

1. 1

   In a large non-stick skillet or pan, heat the oil over medium heat. Add the finely chopped red onion and sauté for 5-7 minutes until softened and translucent.

2. 2

   Add the minced garlic, grated ginger, and minced jalapeño (if using) to the pan. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

3. 3

   Stir in the diced tomatoes and berbere spice blend. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly. The berbere will become very fragrant.

4. 4

   While the sauce cooks, whisk the eggs in a medium bowl with a pinch of salt until well combined.

5. 5

   Pour the whisked eggs into the pan with the tomato-spice mixture. Cook, stirring gently and continuously, until the eggs are scrambled to your desired consistency. Season with salt to taste.

6. 6

   Remove from heat and stir in half of the fresh cilantro. Warm the injera according to package instructions if needed.

7. 7

   Serve the spiced scrambled eggs immediately, garnished with the remaining fresh cilantro, alongside warm injera for scooping.

Chef's Tips

• 💡For an extra rich flavor, use Niter Kibbeh (Ethiopian spiced clarified butter) instead of regular vegetable oil.
• 💡Adjust the amount of berbere to suit your spice preference. For milder flavor, use less; for more heat, add a little extra.
• 💡Injera is traditionally eaten by tearing off small pieces and using them to scoop up the egg mixture.