Spiced Ethiopian Scrambled Eggs with Injera

A flavorful and aromatic Ethiopian breakfast featuring scrambled eggs seasoned with traditional berbere spice, sautéed with onions, tomatoes, and a hint of garlic and ginger. Served alongside soft, tangy injera bread for a truly authentic experience.

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.

   Time: 7 min
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.

   Time: 2 min
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.

   Time: 7 min
4. 4.

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

   Time: 2 min
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.

   Time: 3 min
6. 6.

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

   Time: 1 min
7. 7.

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